Description
A light and creamy coconut cake made with a cake mix and cream of coconut, perfect for easy tropical desserts.
Ingredients
- 1 box Duncan Hines White Cake Mix
- 1 small box vanilla or almond pudding mix
- 1 can cream of coconut
- 3 large eggs
- 1 cup water
- 1 cup sweetened shredded coconut
- Whipped cream (for topping)
- Toasted coconut flakes (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, pudding mix, cream of coconut, eggs, and water. Mix until everything is well combined.
- Gently fold in the shredded coconut.
- Pour the batter into a greased 9×13 inch baking pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Once cooled, top with whipped cream and sprinkle on toasted coconut flakes.
- Slice, serve, and enjoy.
Notes
Use room temperature eggs for better mixing. Don’t overmix the batter. For best chew, toast the coconut flakes lightly in a pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, coconut, dessert, easy baking, tropical dessert