Do you love Coconut Cake? Then this is the Easy Coconut Cake recipe for you! Perfectly moist, full of delicious flavor and crazy easy to make- it's so delicious no one will ever know it's a cake mix hack!
1cupunsweetened coconut milk,be sure to shake well
¾cupcanola or vegetable oil
5large eggs
2teaspoonscoconut extract, divided
3cupsheavy cream(1 ½ pints)
½ cupconfectioner's sugar
3 ½cupssweetened coconut flakes,divided
Instructions
Preheat the oven to 325 degrees. Line the bottom of 2 nine inch round cake pans with parchment paper and spray with cooking spray. Set aside.
In a large bowl, mix cake mix, instant pudding, coconut milk, oil, eggs and 1 teaspoon coconut extract until well combined.
Divide evenly between both cake pans and smooth the top with a spatula.
Bake for around 30 minutes, until the cake no longer jiggles and the middle bounces back when very lightly pressed. Cool completely.
In a large bowl whip heavy cream, 1 teaspoon coconut extract, and confectioner's sugar until you have stiff peaks.
Place a small dollop of whipped cream in the middle of your serving plate to adhere the first layer. Place the first cake layer on top of it and gently press it into place. I like to place pieces of foil under the edges of the bottom layer to protect the cake plate while icing for less mess.
Add a layer of whipped cream to cover the top of the first layer (this will be your filling). Sprinkle with ½ cup flaked coconut.
Place the second cake layer on top of this and very gently press it into place.
Cover the rest of the cake with the remaining whipped cream. You want it to be fully covered in an even layer, but don't worry if it's not perfect. I start at the top and work my way down.
Carefully cover the outside and top of the cake with remaining flaked coconut. Remove the foil from the outsides of the cake plate. Refrigerate until you're ready to serve.
Video
Notes
Be sure to shake the coconut milk really well before opening the can and adding it to the bowl.
I've had a few people ask about the number of eggs. I know it seems excessive, but that large amount of eggs really makes the most perfectly moist crumb. Trust me on this!
Line your cake pans for easy cake removal. I like to lightly trace the outside of the pan on parchment and use that to cut the parchment paper to the correct size. Them I spray the pan with cooking spray, place the parchment into the pan (the spray helps to almost "adhere" it to the bottom of the pan so it doesn't shift when you add the batter) and spray a little ore cooking spray to the sides and bottom of the pan.
You'll know the cakes are done because it doesn't jiggle in the middle and when you gently press into the middle it bounces back. Cool them completely (I often bake the cakes the day before).
Use foil to avoid making a mess of the serving plate. Take small foil pieces and gently place them under the edges of first layer of cake with the foil sticking out all around the cake. I do this so that I don't make a mess when frosting and adding coconut to the cake. Frost the cake with the whipped cream, cover with coconut flakes and the remove the pieces of foil for a perfectly clean cake plate.
Make it chocolate coconut cake- I like to drizzle a little chocolate sauce and sometimes even sprinkle some sliced almonds over the top- it tastes just like a Mounds bar or Almond Joy bar!