Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Moist Coconut Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

This moist coconut cake uses a white cake mix enhanced with cream of coconut, sour cream, and melted coconut oil to create a rich, flavorful, and tender crumb. Topped with a creamy, silky cream cheese frosting and sweet flaked coconut, this showstopping dessert is perfect for any occasion and delivers a homemade taste with simple ingredients.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • Cooking spray, for greasing pans
  • 1 (14.25-oz.) box white cake mix
  • 3 large eggs
  • 1/2 cup unrefined coconut oil, melted and measured
  • 1 cup cream of coconut (such as Coco Reàl or Coco López)
  • 1 cup sour cream

For the Frosting:

  • 2 (8-oz.) packages cream cheese, at room temperature
  • 1 cup unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 1 (14-oz.) bag sweetened flaked coconut

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans carefully with cooking spray to prevent the cakes from sticking.
  2. Mix the Batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, melted coconut oil, cream of coconut, and sour cream. Mix just until all ingredients are combined, ensuring a smooth batter without overmixing.
  3. Divide and Bake: Evenly divide the batter between the two prepared pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cool the Cakes: Remove the pans from the oven and allow the cakes to cool completely on a wire rack before frosting to prevent melting.
  5. Make the Frosting: Using the stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and continue to beat until fully combined. Then add vanilla extract and powdered sugar. Beat the mixture for about 2 minutes until it becomes light, fluffy, and creamy.
  6. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread approximately 2/3 cup of the frosting evenly over the top. Carefully set the second cake layer on top, then use the remaining frosting to cover the top and sides of the whole cake completely.
  7. Add Coconut Topping: Press the sweetened flaked coconut into the frosting on the outside of the cake, covering all frosted surfaces to give it extra texture and coconut flavor.
  8. Serve: Slice and serve your moist coconut cake fresh, enjoying the rich flavors and creamy frosting.

Notes

  • Ensure the cream cheese and butter are at room temperature before making the frosting for a smooth texture.
  • Use sweetened flaked coconut for the best flavor and texture contrast on the outside of the cake.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • For an extra coconut punch, consider adding a teaspoon of coconut extract to the frosting.
  • If cream of coconut is unavailable, substitute with sweetened coconut milk can be used but may affect the moistness slightly.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/moist-coconut-cake-with-cream-cheese-frosting-recipe/