Ingredients for Moist Coconut Cake
- White Cake Mix
- 4 large eggs
- Vegetable Oil
- 1 cup water
- Coconut Extract
- 1 (13.5 oz) can full-fat coconut milk
- Sweetened Condensed Milk
- Heavy Whipping Cream
- White Sugar
- Sweetened flaked coconut (for garnish)
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How to Make Moist Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13 inch rectangular pan.
- In a large bowl, combine one box (15.25 oz) of white cake mix, 4 large eggs, 1/2 cup vegetable oil, 1 cup water, and 1 teaspoon vanilla extract. Beat with an electric mixer for 2 minutes until well combined. Pour batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the coconut milk mixture: In a medium bowl, whisk together 1 (13.5 oz) can of full-fat coconut milk and 1 (14 oz) can of sweetened condensed milk until completely smooth.
- Once the cake(s) are out of the oven, let them cool in the pans for 10 minutes. Then, gently poke holes all over the top of the cake(s) using a toothpick or fork.
- Slowly pour the coconut milk mixture evenly over the warm cake(s), allowing it to soak in completely.
- Cover and refrigerate overnight to allow the cake to fully absorb the coconut milk mixture.
- The next day, beat 2 cups of heavy cream with an electric mixer until soft peaks form. Gradually add 1/2 cup of powdered sugar and continue beating until stiff peaks form.
- If using round pans, frost one layer, top with the second layer, and frost the entire cake. If using a 9x13 pan, frost the top.
- Garnish with sweetened flaked coconut.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
250g
Fat
76g
Carbs
24g
