What has made this our family's favorite coconut cake for decades now?
A. It's freaking delicious. The cake is moist, the icing is decadent, and the coconut flavor is just the right amount.
B. The cake is SO easy to make!
C. Made in a 13 x 9" pan, there are no layers to frost, and it's perfect for transporting to parties, the neighbor's house, picnics, and potlucks!
I'm not saying you need to make it this week. (OK, maybe I am.) It's a great cake for a weeknight celebration, and it's also scrumptious enough for a special occasion.
As I mentioned, we've been making this cake for decades, and I have blogged about it before (in 2009!!!), but it needed a slight update. You see, this cake uses a cake mix — cue gasp — and cake mixes have changed quite a bit since my mom gave me this recipe.
A note about storing this coconut cake:
The icing is just that—icing. It's not a super stiff, fluffy frosting. After frosting, you'll want to pop the cake in the refrigerator for 30 minutes or so for the icing to set, but once it's set, store the cake covered with foil at room temperature. Keeping it in the fridge will cause it to dry out.
Let's Make Favorite (easy) Coconut Cake
You'll need two boxes of white cake mix. Why? Because the amount of mix in boxes has shrunk over the years. The recipe is based on the 18.25-ounce box.
Add enough of the second cake mix to equal 18.25 ounces. Yes, you'll need a digital scale. They're inexpensive, and you'll find that you use it more than you think you will. I bet I use my digital scale at least every other day if not every day!
The secret sauce to this cake is cream of coconut. This is different than coconut cream or coconut milk. Usually it comes in bigger cans, and you'll find it in the drink mixer section of the store.
Now my grocery store sells smaller cans in the baking section. If yours does, too, it's time to break out the scale. See, you're already using that scale again!
Mix the cake mix with the remaining ingredients and pour into the prepared pan. Boom. (Told you it was easy!)
Let the cake cool, then make the icing. Did I mention this is CREAM CHEESE ICING?!?
Why do I have to beat the cream cheese first?
OK, you don't HAVE to...only if you want an icing with no cream cheese lumps. Once the sugar and milk is added, it's difficult to get all of the lumps out. I prefer to beat the cream cheese until smooth before adding the remaining ingredients.
Whip that up, then cover the cake with sweetened coconut. It's a dream.
Favorite (easy) Coconut Cake
for the cake:
2 boxes white cake mix, divided
1/4 cup vegetable oil
3 eggs
8 ounces sour cream
15.5 ounces cream of coconut
for the cream cheese icing:
8 ounces cream cheese, room temperature
1 pound powdered sugar
3-4 TBSP milk
Sweetened shredded "Angel Flake" coconut
Lightly grease a 9 X 13" pan. Preheat oven to 350.
Pour one cake mix into a bowl placed onto a digital scale. Add enough of the second cake mix to equal 18.25 ounces total. (Reserve the remaining dry cake mix for another bake.)
Add the oil, eggs, sour cream, and cream of coconut. Mix until combined and most lumps are gone, scraping down the sides and bottom of the bowl as needed. Bake for 40-45 minutes until the top bounces back when lightly pressed. The cake will be lightly golden on top. Let cool completely on a wire rack before icing.
Make the icing. Beat cream cheese until smooth. Add powdered sugar and 3 tablespoons milk. Beat until combined. The icing should be pourable. If needed, add another tablespoon milk. Pour over the cooled cake and use an offset spatula to spread evenly. Cover with coconut. Place in refrigerator to set the icing, about 30 minutes. After that, cover with foil and store at room temperature.
Did you just fall out of a coconut tree? Make it!
