Ingredients
Scale
- 1 box (approx. 14-15 ounces) white cake mix
- 1 cup canned coconut milk
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup (40g) shredded sweetened coconut
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (339g) powdered sugar
- ¼ teaspoon salt
- ½ teaspoon coconut extract
- 1-2 cups (80-160g) shredded sweetened coconut for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until smooth.
- Fold in the shredded coconut to the batter.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, salt, and coconut extract, mixing until creamy.
- Once the cake has cooled, frost with the cream cheese mixture.
- Top with additional shredded coconut for garnish.
Notes
Make sure the cream cheese and butter are at room temperature for easier mixing.
You can substitute the coconut milk with any milk for a different flavor.
This cake can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.