Name: Coconut Cake
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 1 box yellow cake mix; 2 small boxes instant vanilla pudding; 1 cup unsweetened coconut milk, shake the can well first!; 3/4 cup coconut oil; 5 large eggs; 1 tsp. coconut extract; 3 cups powdered sugar; 3-5 tbsp heavy cream; ½ C unsalted butter; 1 tsp. Vanilla extract; 2 cups shredded coconut

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Last Updated on January 20, 2024 by Allison Lancaster

Coconut lovers, this moist coconut milk cake uses a simple boxed cake mix that’s taken to a new level with pudding and coconut milk. This will be a family favorite coconut cake recipe for years to come!

This is the best coconut cake and it makes a delicious dessert anytime. Do you need a festive, yet simple dessert that is ready in a hurry? Grab a few simple ingredients from your pantry and let’s make this delicious coconut sheet cake.

It’s an easy coconut cake recipe and is better than what you can get from the bakery.

What is coconut milk cake?

Coconut milk cake is a rich, decadent and delicious dessert that is made with creamy coconut milk, tender white cake layers, fluffy whipped cream, and sweet toasted coconut.

This indulgent treat gets its unique flavor from the addition of coconut extract and is sure to delight any lover of all things coconut.

What kind of coconut milk should I use?

I like to use the Thai brand, full fat, for this recipe. It has the most coconut flavor, in my opinion. Of course, you can always use the carton of unsweetened coconut milk if desired.

Keep in mind that your cake may not be as moist due to different fat content levels in different coconut milk.

A simple box cake mix, taken to a new level with pudding and coconut milk makes this coconut cake a delicious dessert anytime.

How does coconut milk cake taste?

Coconut milk cake has a rich and creamy flavor that is infused with delicious notes of coconut. The combination of fresh whipped cream, tender white cake layers, and sweet toasted coconut results in a dessert that is both sweet and satisfying.

Whether you enjoy it plain or with a scoop of ice cream, coconut milk cake is sure to be a crowd favorite!

Is coconut milk good for cakes?

There is some debate about whether or not coconut milk is a good choice for cakes, as it can add a lot of moisture and sweetness to the cake batter. However, many bakers have found that using coconut milk in place of regular milk or cream results in a richer and more flavorful finished product.

Variation Options for Making Healthy Coconut Milk Cake

To give the cake a more intense coconut flavor, you can add toasted coconut flakes directly into the cake batter or by sprinkling them on top of the cake layers before frosting.
To make a simple variation that is lighter and easier, you can replace the whipped cream with a stabilized whipped cream made with cream cheese or with whipped coconut cream.
If you prefer a richer cake, you can try substituting some of the butter in the batter for coconut oil or using full-fat coconut milk in place of regular milk.
If the cake is a little on the dry side, you can try spiking it with an extra splash of coconut milk, or adding a drizzle of sweetened condensed milk to the top.
For an elegant finishing touch, you can try dusting the cake with some unsweetened desiccated coconut or decorating it with fresh fruit and edible flowers.

Other Cakes To Try

Maple Bacon Apple Cake

Hot Fudge Sundae Cupcakes

Pumpkin Cake with No-Bake Cheesecake Layer

Key Lime Cupcakes

Heath Bar Poke Cake

Southern Lemon Cupcakes

Apple Cinnamon Coffee Cake

How to Store Coconut Milk Dessert Cake

If you are not planning to serve the cake right away, it is important to store it properly in order to prevent it from drying out or getting stale. Ideally, you should keep the cake refrigerated until just before serving, as this will help retain its moisture and freshness.

For best results, wait to slice and serve the cake until just before you are ready to eat it.

How to Make a Coconut Milk Cake

The cake mix is the perfect starting point and makes the recipe easier to pull together quickly. Coconut milk recipes are so delicious that anyone will enjoy it.

Just follow the directions and in no time you’ll have a perfect cake that’s perfect for Christmas time or all year around.

Ingredients for the Cake

Yellow cake mix
Small boxes instant vanilla pudding
Canned coconut milk, shake the can well first!
Coconut oil
Large eggs
Coconut extract

Frosting

Powdered sugar
Heavy whipping cream
Unsalted butter
Vanilla extract
Shredded coconut

Instructions

Preheat the oven. Spray the bottom and sides of a 9×13 baking dish with nonstick cooking spray.

In a large mixing bowl, add the cake mix, instant pudding, coconut milk, oil, eggs and coconut extract, then mix everything until well combined.

Scrape batter from the bottom of the bowl into a prepared pan and bake for around 30 minutes, until the cake no longer jiggles. Allow the cake to cool completely, setting the pan on a wire rack.

To prepare the frosting, add all ingredients to a medium bowl.

Mix on low speed for 2-3 minutes until ingredients are combined using the whisk attachment. Then mix on medium speed for an additional 3 minutes until the frosting holds it’s shape and is fluffy.

Frost top of cake by spreading the frosting evenly over the sheet cake.Toast the coconut over medium heat for 4-5 minutes until golden brown.,stirring often so as to not burn the coconut.Sprinkle the coconut over the sheet cake evenly.

Coconut Cake

Yield: 16 Slices

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

A simple box cake mix, taken to a new level with pudding and coconut milk makes this coconut cake a delicious dessert anytime.

Ingredients

Cake

1 box yellow cake mix
2 small boxes instant vanilla pudding
1 cup unsweetened coconut milk, shake the can well first!
3/4 cup coconut oil
5 large eggs
1 tsp. coconut extract

Frosting

3 cups powdered sugar
3-5 tbsp heavy cream
½ C unsalted butter
1 tsp. Vanilla extract
2 cups shredded coconut

Instructions

Preheat the oven to 325 degrees.
Spray the bottom and sides of a 9x13 baking dish with non-stick cooking spray.
In a large bowl, mix cake mix, instant pudding, coconut milk, oil,eggs and coconut extract until well combined.
Bake for around 30 minutes, until the cake no longer jiggles.
Allow the cake to cool completely.
Prepare the frosting:Add all ingredients to a large mixing bowl.
Mix on low speed for 2-3 minutes until ingredients are combined.
Then mix on medium speed for an additional 3 minutes until frosting holds it's shape and is fluffy.
Spread the frosting evenly over the sheet cake. Toast the coconut over medium heat for 4-5 minutes until golden brown ,stirring often so as to not burn the coconut.
Sprinkle the coconut over the sheet cake evenly.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 92mgSodium: 338mgCarbohydrates: 61gFiber: 2gSugar: 46gProtein: 5g

While we do our best to make sure the numbers are accurate, please be your own best adocate and double check.