No fuss Coconut Cake with Coconut Buttercream Icin

Sheila Illes


We love this coconut cake chilled from the fridge. It is refreshing for a light dessert and so easy to make ahead of time or even at the last minute. Cake can be cooled quickly in the freezer before icing to speed up your prep time and make it easier to spread icing. I hope you enjoy this as much as we do.


☆☆☆☆☆ 0 votes

16 - 20 people
15 Min
30 Min


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  • 1 box
    white cake mix
  • 3
    egg whites
  • 1 1/4 c
    coconut milk, milk or water to reduce calories
  • 1/3 c
  • 1/2 c
    coconut or more to taste
  • 1 tsp
    coconut extract

  • 1/2 c
    soft butter
  • 2 1/2 c
    powdered sugar
  • 1 tsp
    coconut extract
  • 2 - 3 Tbsp
    coconut milk, unsweetened
  • 1/3 c
    shredded coconut for topping

How to Make No fuss Coconut Cake with Coconut Buttercream Icin


  1. Mix all ingredients for cake and beat well.
  2. Preheat oven to 350 F
  3. Pour Batter into greased 8 x 11 inch pan and bake approx. 30 minutes or until lightly browned and springs back in center.
  4. Meanwhile, beat soft butter with powdered sugar until smooth and creamy adding coconut extract. Add coconut milk slowly until you have achieved the proper consistency to spread on cooled cake.
  5. Spread icing on completely cooled cake and sprinkle with shredded coconut.
  6. We enjoy this cake chilled. Sit back and enjoy!

Printable Recipe Card

About No fuss Coconut Cake with Coconut Buttercream Icin

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

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