This coconut cake starts with a doctored up cake mix, topped with a homemade coconut syrup, coconut frosting, this cake is irresistible for coconut lovers all spring and summer long!
Coconut is such a refreshing flavor, and this coconut cake is just that. Its perfectly sweet with little glimpses of coconut throughout. The cake has a coconut syrup brushed over the cake layers, and is all covered in a coconut frosting and shredded coconut flakes.
The cake starts with a white cake mix to make it nice and easy to make, but when you’re serving it up and everyone is digging in no one will ever guess that this cake starts with a cake mix. Its moist, and bursting full of delicious fresh sweetness. There are more ways to make a cake mix even better, just like I have tips to make a brownie mix better, but some of the things I did to make this cake better were using butter instead of oil, milk instead of water, and adding vanilla and almond extract to the batter.
I originally made this cake for Nate’s birthday because he loves coconut! This coconut cake is perfect for a birthday cake, but also great for a baby shower, bridal shower, or just when you want some cake 😉
More coconut desserts you’ll love:
- coconut macaroons
- coconut sugar cookie bars
- coconut cream poke cake by Dessert Now Dinner Later
- toasted coconut chocolate chip cupcakes by The Rustic Foodie
- Coconut Cream Dreamboat Dessert by High Heels and Grills
Coconut Cake
Ingredients
For the Cake:
- 1 box white cake mix
- 3 large eggs
- 1/2 cup butter (melted, 1 stick)
- 1 cup milk (instead of water as called for on box)
- 1 tsp vanilla extract
- 1/8 tsp almond extract
For the Coconut Syrup:
- 6.5 oz coconut milk (1/2 a can)
- 1/2 TBS cornstarch
- 1/4 cup sugar
- 1 TBS light corn syrup
- 1 pinch salt
- 1/4 tsp vanilla extract
For the Coconut Frosting:
- 6 TBS coconut milk
- 1 cup butter (softened, 2 sticks)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 tsp salt
Equipment
Instructions
For the Cake:
- Preheat the oven to 350 degrees (according to box directions).
- Coat two 9 inch cake pans with cooking spray.
- Beat together cake mix, eggs, melted butter, milk, vanilla extract, and almond extract over medium speed for 2 minutes (according to package directions).
- Pour cake mix evenly into the two prepared pans.
- Tap pans against the counter several times to spread batter and eliminate air bubbles.
- Bake cakes for 20-25 minutes (check according to your box instructions) and bake just until a toothpick comes out clean.
- Cool cakes for 10-15 minutes in the pans.
- Run a knife around the edges of the pans and invert the pans onto a cooling rack.
- Cool completely on the counter, or in the fridge for rapid cooling.
For the Coconut Syrup:
- Add coconut milk to a small pot. Stir until smooth if the coconut milk has separated.
- Whisk in cornstarch until smooth.
- Add in the sugar, light corn syrup, and salt.
- Heat over medium high heat until the liquid starts to boil. Continue to cook in a soft boil for 1-2 minutes until the syrup is thickened.
- Remove from heat and add vanilla extract.
- Allow to cool until needed.
For the Coconut Frosting:
- Add coconut milk to a small sauce pan over low heat. Cook for about 5 minutes until the mixture has reduced to about half, about 3 TBS. Set aside to cool.
- Cream butter for about 1 minute until smooth.
- Add in the powdered sugar and beat together.
- Add in the vanilla extract, coconut extract, salt, and coconut milk and mix until frosting is the right consistency.
For Assembling the Cake:
- Flatten tops of cakes to level if needed.
- Put one layer of cake on a cake stand or large plate.
- Brush cake top with about 2-3 TBS coconut syrup.
- Frost the top of the cake.
- Place second cake round on top of the first.
- Brush second cake with another 2-3 TBS coconut syrup.
- Frost the top and sides of the cake roughly to make a crumb coat.
- Place cake in the fridge for 20 minutes to allow crumb coat to harden.
- Continue frosting cake with remaining frosting.
- Press shredded coconut into sides and top of the cake.
- Serve.
Notes
Recipe first published March 15, 2011. Photos and Recipe updated on April 9, 2018.
Jane says
Cake appears to be over baked w the brown outer crust—- does not go well with the white coconut cake? Maybe try baking it again for less time? And re- take the photos.
Aimee says
There are definitely some tips to keep the cake edges lighter, I will have to try them next time I get to it – it’s not overbaked though, just metal pans, and I didn’t cover it with foil 😉
Grace says
I’m curious if a chocolate cake mix would work well with this too?
I have a friend that wants a chocolate coconut cake. And this recipe seems better than the other chocolate coconut cake recipes.
Aimee says
I haven’t tried it with a chocolate cake mix, but it should work! Sounds delicious!
Sandi Berrett says
I personally tasted Aimee’s creation yesterday and it was superb!!
Denise says
I have been making a coconut cake recipe I have been making for 30 years. Moist & delicious but most of all easy! If you would like it email me! Denise
Angela Del Popolo says
The cake seems delicious but I am not a real fan of cake mix. Is there any way to have the recipe “from scratch”? Thanks!
Aimee says
I would just use any classic white cake recipe instead since the cake itself is simple, just make sure to add vanilla and almond extract to the cake for the same flavor. Then top it with the homemade syrup and frosting and you should be good. Here’s one I found https://www.epicurious.com/recipes/food/views/classic-white-cake-layers-353170
Richelle L Peck says
I would love it!
Patty says
I’d like it, please. My son loves coconut and I’m making him a coconut birthday cake for May 13! Thanks!
Ellen says
Good job, Aimee! Happy Birthday to Nater – we love you!!!!!!!!!!