Semi-Homemade Coconut Cake
This Semi-Homemade Coconut Cake is fluffy with creamy frosting and topped with sweet coconut. It's quick and is a delicious show-stopper!
Ingredients
- 15.25 oz box of white cake mix and ingredients on the back of box( Replace water with coconut milk)
- 1 tsp coconut extract
- 2 cups sweetened shredded coconut
- Coconut Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups confectioners sugar
- 2 tbsp coconut milk
- 2 tsp coconut extract
Instructions
- Preheat the oven to 350 F.
- Pour the cake mix into a large mixing bowl, then sift or whisk to get rid of the lumps.
- Add in the eggs, coconut milk, and vegetable oil.
- Mix until well combined, then add in the coconut extract, and mix.
- Spray the cake pans ( two 8 or 9 inch pan) with baking spray, then pour in the cake batter.
- Bake each cake for 25-30 minutes or until done.
- Let the cakes cool completely.
- Combine all the ingredients for the buttercream in one bowl, and mix until creamy.
- Once the cakes are cool, frost them, then add the shredded coconut on the top and sides.
- Let the cake sit for at least 30 minutes.
- Serve ad enjoy!