Coconut Cake with Cake Mix
This Coconut Cake with Cake Mix is a dense, moist cake made with a white boxed cake mix, coconut milk, and topped with a cream cheese frosting and toasted, shredded coconut. This cake is as good as a made-from-scratch cake any day. It’s that heavenly.
If you enjoy easy recipes made with boxed cake mix, try my Lemon Poke Cake, Banana Cake from Box Mix or my Strawberry Poke Cake.
A Quick Look at Coconut Cake with Cake Mix
- ✅ Recipe Name: Coconut Cake with Cake Mix
- ⏲️ Ready In: Right around an hour, excluding the time needed to chill the cake before serving.
- 👨👨👦👦 Serves: 12
- 🍽️ Calories: 576kcal
- 🥣 Main Ingredients: White cake mix, coconut milk, oil, eggs, vanilla and almond extract, cream cheese, and powdered sugar for the frosting
- 📋 Dietary Info: Egg whites keep this cake light and airy, and shaved coconut adds fiber.
- 💯 Why You’ll Love It: Looks bakery-made, tastes like it’s from scratch, and starts with a white cake box mix.
Yes, my friend, here it is – the best coconut cake you will ever put in your mouth. It’s hard to believe this cake is made from a box mix, but lucky for all of us, it is because that’s what makes it super easy.
I love how this cake just gets better and better, the longer it rests. It gets more and more moist inside due to the whipped cream frosting and that has been my experience every time I’ve made it.
This recipe is from my friend Karen Willard, and it took her about 10 seconds flat to make me a huge fan. Karen is a fabulous baker, and she has made other yummy cakes for sure. However, I always request this one!
Plus, this cake looks very spectacular once it’s frosted, similar to my Strawberry Pound Cake, so it’s really fun to make it as a gift or for a special occasion!
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Betty Crocker Super Moist White Cake mix: You can actually use any brand of cake mix that you have one hand.
- Vegetable or canola oil: To make this cake even more luscious, substitute melted butter in place of oil.
- Canned coconut milk: I like Thai Kitchen brand, found in the Asian section of your local grocer. To be clear, coconut milk is not to be confused with the cream of coconut milk that is used for making cocktails!
- Egg whites: Using egg whites instead of whole eggs ensures the cake batter stays white in color. Using egg yolks will slightly tinge the batter yellow in color.
- Vanilla extract and almond extract: I love adding these to the cake batter for added flavor.
- For the frosting: Cream cheese, milk, powdered sugar, vanilla and almond extract, whipping cream, sweetened flaked coconut
Step by Step Instructions
Step 1: Preheat the oven to 350 degrees F.
Step 2: Grease two round 8-inch cake pans. Line the bottoms of each with parchment paper, then spray the parchment with nonstick spray.
Step 3: In a large mixing bowl, using an electric mixer on low, combine the cake mix with the oil, coconut milk, water, egg whites, extracts, and salt. Beat the cake mix on medium-high speed for 2 minutes.
Step 4: Divide the cake batter evenly between the two prepared pans, smoothing the batter on top of each one. Using both hands, pick up each pan and gently rap it on the counter to release any bubbles in the batter. Bake the cakes, uncovered, on the center oven rack for 25-30 minutes or until a cake tester inserted into the center comes out clean.
Step 5: Cover each cake pan with foil and let the cakes cool completely.
The foil traps the condensation from the heat, making your cakes very moist. If you are frosting the cakes later, they can be chilled now. Or, if you are freezing the cakes, wrap them tightly in foil and place them into freezer bags to freeze.
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Step 6: Meanwhile, prepare the frosting by placing the cream cheese into a large mixing bowl.
Using an electric mixer, beat the cream cheese for a few seconds until smooth and creamy, then beat in the milk, powdered sugar, and extracts. Continuing to beat the cream cheese mixture. Slowly pour in the whipping cream. Beat the frosting until it’s glossy and stiff peaks form. The frosting should be spreadable but stiff enough to hold its shape.
Step 7: Place a cooled layer cake onto a cake pedestal or platter, with the rounded side down and the flat side up. Top with not quite half of the frosting, spreading it evenly over the top and sides of the cake. Sprinkle half of the coconut over the top of the frosted cake layer.
Step 8: Place a cooled layer cake onto a cake pedestal or platter, with the rounded side down and the flat side up. Top with not quite half of the frosting, spreading it evenly over the top and sides of the cake. Sprinkle half of the coconut over the top of the frosted cake layer.
Step 9: Chill the cake for 6-8 hours before serving. As the cake chills, it will absorb moisture from the frosting, making it even more moist and delicious.
My Recipe Tips
- Cover the layer cakes with foil as soon as they come out of the oven. This is a trick my Grandma Lucille taught me. The foil forces the condensation from the heat down into your cake, making it deliciously moist. I do this with all my cakes!
- You can double this recipe to make 4 layer cakes. I do this all the time, freezing the extra two cakes to use at a later time. That way, all you have to do is thaw the cakes and frost them and that saves tons of time.
- This cake gets better and better, the longer it rests in the fridge because the cake absorbs moisture from the whipped cream frosting. I like to chill it at least 8 hours before serving.
- The recipe instructs to use 8-inch cake pans, but if you’ve only got 9-inch cake pans to work with, they will be fine. Your finished cake just won’t be quite as tall since each layer won’t be as thick.
- If you use untoasted coconut when making this cake, the top layer looks especially pretty if you sprinkle the coconut with shimmer sugar – so pretty!
Coconut Cake with Cake Mix FAQs
Yes, this works fine, and you will bake the cake the same way until a toothpick or cake tester inserted into the center comes out clean, which takes approximately 30-35 minutes.
Because the frosting is made with cream cheese, this cake should be stored in the refrigerator.
Yes, and it freezes well, especially unfrosted. Sometimes when you freeze a frosted cake, the frosting tends to get a bit “weepy” as it thaws. That’s why I like to freeze just the cake, then add the frosting once it’s thawed.
I always use parchment paper when baking layer cakes to make sure they come out of the pan easily once they have cooled. Frosting can cover a multitude of sins, but it sure helps if the cakes don’t stick to the pans when you try to remove them.
Place the cake pans on the parchment paper, then draw around them. Use your scissors or kitchen shears to follow the line and cut them out, then place them in the bottoms of your pans. Voila!
More Cake Recipes
I love an easy cake that looks beautiful. If you are looking for something with unique flavors and a pop of color, try my Cherry Almond Cake. Or this Applesauce Crumb Cake is so delicious, especially served with some warm coffee. And if you want to really spice things up, try this Lemon Blueberry Cake.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Coconut Cake with Cake Mix
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Ingredients
For the Cake
- 14.25 ounce box Betty Crocker Super Moist White Cake Mix or Pillsbury Moist Supreme Cake Mix
- 1/2 cup vegetable or canola oil
- 3/4 cup canned coconut milk, from a 13.5 ounce can, such as Goya or Thai Kitchen brand (This is not cream of coconut milk as used for cocktails, fyi), stirred well
- 1/2 cup water
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Frosting
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- tiny pinch of kosher salt
- 2 cups whipping cream
- 2/3 cup sweetened flake coconut toasted or untoasted, whichever you prefer
Instructions
Make and Bake the Cake
- Preheat the oven to 350 degrees F. Grease two round 8-inch cake pans; line the bottom of each one with parchment paper, then spray the parchment with nonstick spray, as well.
- In a large mixing bowl, using an electric mixer on low, combine the cake mix with the oil, coconut milk, water, egg whites, and extracts. Beat the cake mix on medium-high speed for 2 minutes.14.25 ounce box Betty Crocker Super Moist White Cake Mix or Pillsbury Moist Supreme Cake Mix, 1/2 cup vegetable or canola oil, 3/4 cup canned coconut milk,, 1/2 cup water, 3 large egg whites, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Divide the cake batter evenly between the two prepared pans, smoothing out the batter on top of each one. Using both hands, pick up each pan and gently tap it on the counter a bit so that any bubbles in the batter are released.
- Bake the cakes, uncovered, on the center oven rack for 25-30 minutes or until a cake tester inserted into the center comes out clean. Let the cakes cool completely. (If you are working ahead, the cakes may be chilled at this point until you are ready to frost them.)
Prepare the Frosting
- Meanwhile, prepare the frosting by placing the cream cheese into a large mixing bowl. Using an electric mixer, beat the cream cheese for a few seconds until it becomes smooth and creamy, beating in the milk, powdered sugar, extracts, and salt.4 ounces cream cheese, softened, 1 tablespoon milk, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Continuing to beat the cream cheese mixture, slowly pour in the whipping cream. Beat the frosting until it's glossy and stiff peaks form. **The frosting should be spreadable, but stiff enough to hold its shape.2 cups whipping cream
Assemble and Frost the Cake
- Place a cooled layer cake onto a cake pedestal or platter, rounded-side-down and flat-side-up. Top with not quite half of the prepared frosting, spreading it evenly over the top and sides of the cake. Sprinkle half of the coconut over the top of the frosted cake layer.2/3 cup sweetened flake coconut
- Add the second cooled cake, this time placing it flat-side-down and rounded-side-up, on top of the first layer cake that you just frosted.
- Spread the remaining frosting over the top and the sides of the second layer, smoothing it evenly all over, as needed. Top the cake with the remaining coconut.
- Refrigerate the cake to chill for 6-8 hours. As the cake chills, it will absorb moisture from the frosting, making it even more moist and delicious.
Notes
- Cover the layer cakes with foil as soon as they come out of the oven. This is a trick my Grandma Lucille taught me. The foil forces the condensation from the heat down into your cake, making it deliciously moist. I do this with all my cakes!
- You can double this recipe to make 4 layer cakes. I do this all the time, freezing the extra two cakes to use at a later time. That way, all you have to do is thaw the cakes and frost them and that saves tons of time.
- This cake gets better and better, the longer it rests in the fridge because the cake absorbs moisture from the whipped cream frosting. I like to chill it at least 8 hours before serving.
- The recipe instructs to use 8-inch cake pans, but if you’ve only got 9-inch cake pans to work with, they will be fine. Your finished cake just won’t be quite as tall since each layer won’t be as thick.
Do you need two blocks of cream cheese. the recipe says 4 1/2 cream cheese . confused
Hi Stephanie – you need 4 1/2 ounces of cream cheese for the frosting. Sorry for any confusion.
Chef Alli
how long cook for 9×13 pan? same amount of ingredients?s
Hi Sammy – Yes, the same amount of ingredients for a 9×13 cake. As for the baking time, it would likely be 5-10 minutes longer (roughly) but to know for sure when it’s done, test the center with a toothpick. If the toothpick comes out perfectly clean once removed, the cake is done!
Enjoy,
Chef Alli
I thought this cake was very good! I think next time I will try and using coconut extract instead of maybe the vanilla or almond or both and see what happens
Hi Helen –
Love your suggestion for the coconut extract! I’m going to try that, as well. Thanks for letting me know you enjoyed this recipe – I really appreciate it.
Your Fan,
Chef Alli
Does this cake need to be refrigerated after serving? Due to the whipping cream and cream cheese?
Hi there – You are correct, this cake does need to be stored in refrigeration due to the dairy ingredients. Please let me know if you make this cake – it is delightful!
Chef Alli
I made the cake an applied a crumb coat and it’s sitting in the fridge. The icing is not tight. I should have really thought this out better, but it tastes really good. I stuck it in the fridge with the cake, hoping it might thicken a bit. I don’t think I will be piping stars with this icing. Thank god for sprinkles. I did not add the coconut flakes. It tastes delicious and my daughter is going to love it!
Hi there –
I’m so sad to learn that the icing didn’t work for you. I’ve had that happen a time or two and I have never figured out WHY exactly. Typically, it works perfectly! And I agree – thank goodness for sprinkles!!
Sincerely,
Chef Alli
Looking to make strawberry cupcakes for my little grandchildren. With a ribbon of strawberry jam running through them. And fresh strawberry frosting. I wanted both a light and tender outcome. Would this fill the bill? Love the coconut milk addition.
Hi there –
My best answer? I absolutely adore this recipe and my friend, Karen, (the originator of the recipe), makes me one every single year. I am not even kidding that I eat the entire cake by myself. It’s THAT good….especially if it’s get to sit in the fridge overnight to let the cake absorb the moisture from the frosting…yowza.
If you make this with the strawberry, can you let me know the outcome? I’d love to know what you think of it.
Sincerely,
Chef Alli