Cathy's Easy Coconut Cake

Catherine Cantrell


I love coconut cake, but I have to admit they can be a little on the sweet side sometimes. This is my rendition which is light and airy. Y'all enjoy! Maybe make one for Easter and decorate with some cute little Peeps!


☆☆☆☆☆ 0 votes

15 Min
35 Min


  • 1 box
    coconut cake mix
  • 4
    egg whites
  • 1 1/4 c
  • 1/3 c

  • 2 c
    heavy whipping cream
  • 1 tsp
    butter flavoring
  • 2 Tbsp
  • 1 bag(s)
    fresh coconut

How to Make Cathy's Easy Coconut Cake


  1. Preheat oven to 350
    Mix together cake mix, egg whites, water and oil. Pour into 9x13 pan sprayed with cooking spray.
    Bake for 35 minutes.
  2. Once cake is done set it out to cool completely.
  3. Pour your whipping cream, sugar and butter flavor into a mixing bowl and beat with a hand mixer until stif peaks appear.
  4. Once cake is completely cooled frost with your whipped topping and generously top that with fresh coconut. Pat it down so it adheres to the whipped cream. Remember you have to keep this in the fridge since it's made with cream!
  5. You could add some cute colorful Peeps for Easter!

Printable Recipe Card

About Cathy's Easy Coconut Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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