coconut cake



this was my grandpa's favorite cake he use to eat this every year for his birthday he use to love coconut cake


★★★★★ 5 votes

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  • 1 Tbsp
    all purpose flour
  • 1 (18.25) oz
    package light white cake mix
  • 1 c
    low-fat buttermilk
  • 1/4 c
    vegetable oil
  • 1 tsp
    coconut extract
  • 2 large
    egg whites
  • 1 large
  • 1/4 c
    flaked sweetened coconut
  • 1/4 c
    packed light brown sugar

  • 1 lb
    cream cheese, at room temperature
  • 1/2 lb
    (2 sticks) unsalted butter, at room temperature
  • 3/4 tsp
    pure vanilla extract
  • 1/4 tsp
    pure almond extract
  • 1 lb
    confectioners' sugar, sifted
  • 6 oz
    sweetened shredded coconut

How to Make coconut cake


  1. Preheat oven to 350°.
  2. Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
  3. Combine cake mix and next 5 ingredients (cake mix through egg); beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour half of batter into prepared pan. Sprinkle with flaked coconut and brown sugar; top with remaining batter. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake completely in pan. Spread the Coconut-Cream Cheese Frosting over top of cake.

Printable Recipe Card

About coconut cake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American

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