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Coconut Cake

(21 Votes)
SERVES
12
COOK TIME
25 Min

If you took a walk into any Southern bakery, or stopped by the local school bake sale, we bet you'd find an impressive coconut cake winking at you. But since most of us can't do that, we can bake it right at home.

What You'll Need:
  • 1 (18.25-ounce) package white cake mix
  • 1 cup water
  • 1/2 cup coconut milk, divided
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 1 (6-ounce) package frozen grated coconut, thawed
What To Do:
  1. Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray, set aside.
     
  2. In a large bowl, with an electric beater on medium speed, beat the cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes, or until smooth. Divide the batter between the cake pans.
     
  3. Bake 25 to 30 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely. Using a fork, poke small holes in the bottom of the cakes.
     
  4. Pour the remaining 1/4 cup coconut milk evenly over each cake. Place 1 cake layer upside down on a serving plate and frost the top with some of the whipped topping. Sprinkle one third of the coconut over the topping, pressing it into the topping. Place the second layer over the first and frost the top and sides with the remaining whipped topping. Sprinkle the remaining coconut evenly over the top and sides of the cake.
     
  5. Serve, or cover loosely and chill until ready to serve.
Notes

Go ahead - if you prefer, toast the coconut first to bring out its nutty flavor.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Is the coconut milk the same as CoCo Lopez? or this something that is more watery?

Hello! - Coco Lopez is actually cream of coconut, so it's thicker than coconut milk. However, in this recipe you can substitute the coconut milk with Coco Lopez in the exact amount, if this is what you have on hand. Enjoy!

Mmmm!! I love coconut and I made this recipe as stated with exception of using bagged coconut instead of grated frozen since I had bagged on hand, and it was totally delicious!! It had great coconut flavor, light tasting, and not too sweet.

how about using just reg. coconut in a bag?

Yes, you can use regular coconut from a bag in this recipe.

Mr Food Can this cake be frozen? Of can you suggest a good moist coconut cake that can be frozen. I like to freeze left over can for another day. I am not sure about this one as it has cool whip in the icing and I dont know if the icing will dissapear in to the cake. thanks

Yes, this cake will freeze just fine!

I used to make a 3 day coconut cake my aunt gave to me about 20+ years ago-- very moist but on the rich & sweet side

I want Grannyblu's recipe for coconut lemon filled cake! My Mother use to make me a coconut cake every birthday. I wouldn't eat anything coconut till a few years ago. I'm 39 now! LOL But I was thinking I would like to try and make one, and my Mother loves lemon. I would like to make one and share it with her. She would love that!

Sorry folks ........... I'm a little disappointed in these past comments; Mr Food is helping us make 'delicious' food with (less work) ............ but still big on taste! Its nice to suggest (your) different alternatives, but give credit where credit is due. Your recipes "Mr Food" are always a big hit with my family and friends, and yes, alot of times I do things from scratch, but you have made it easier for me to get a meal (or) dessert together quicker when its really neccessary and I appreciate that! Thank you again "Mr Food" ...... keep up the great work. Sincerely, 'little ole' cook from Ohio,' Sherry

I applaud you S48tal. I'm glad that someone has something nice to say for a change. Thank you

I sounds great. Juicy with the extra coc. milk poured on. Reminds me of the 3 Milk Cake.

I think most of us think about seven minute frosting when we think coconut cake, I know I do. I have used the cake mix before when I was pressed for time. However, I always have time to make the tradional frosting. Happy baking, the Holidays are almost here.

jackie2830. If you want more coconut flavor replace the 1c. of water with 1c. coconut milk!!! You can also use more coconut milk to pour over the top...Think outside of the box.

Girlfriend, if you need to do all that adding, it's a waste. I prefer to make it from scratch unlike people who cheat with the box cake stuff. A very Sandra Lee cake. And from the looks of it, several others agree. Happy box cake baking!

I love coconut cake! I will try this recipe and hopefully it will be moist as I like it. I do live in Mississippi and I can tell you a lot us older cook's do use cake mixes for two reason's: It's cheaper and it saves a lot of time. We have too much to cook by scratch already. We are too busy with grandkid's to stand on our feet all day...lol!

No, no, no. This is an imposter. I was all excited this would be a FRESH coconut cake like my mother used to make. No cake mixes, please. No dried - up flaked coconut. I want a real cake, not something manufactured.

try to google your mother's recipe, that's what I do when I want something, sometimes it works and sometimes not. Good Luck

Dried up flaked coconut? this recipe calls for frozen coconut vey moist very delicious and no hassle with trying to bust open crack and trying to shred a coconut VERY very popular in the south I lived down by Mississippi and Alabama line for many years and that IS the coconut most use hey they also use coconut milk Using a cake mix or making your own basic white cake is entirely up to you and personal preference most down south today DO use cake mixes also a few occasionally make from scratch I also bakeake from scratch but cake mixes Can be a time saver I have a heavenly recipe for coconut lemon filled cake that is out of this world and beautiful

you can go to www.recipecom, they have a recipe for a scratch coconut cake

Totally agree!

Definitely NOT worth the effort! I figured this was a waste when it utilized 1/4 c. of coconut milk in the cake as well as the same amount to spread BETWEEN 2 LAYERS??? First the milk was way to thick to drain into fork holes, and it offered like no coconut flavor, plus you waste the rest of the can of milk. The result was a white cake with coconut on it. Tsk, tsk, I'm surprised with this one Mr. Food!!!

Coconut milk is an entirely different product than cream of coconut (the product you would buy to make pina coladas) Hope this helps you out.

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