Coconut Cake Recipe with Cake Mix

Sometimes I just want to make something incredibly delicious without spending hours in the kitchen. That’s exactly why I love this coconut cake recipe with cake mix.

It gives me that homemade taste with a shortcut I’m not afraid to admit—using a simple boxed white cake mix. I doctor it up with rich coconut flavor, and it always comes out soft, moist, and irresistible.

If you’re craving something tropical, sweet, and crowd-pleasing, this recipe is for you. I’ll show you exactly how I make it from start to finish.

How To Prepare Coconut Cake Recipe With Cake Mix?

• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes
• Course: Dessert
• Difficulty: Easy
• Cuisine: American / Southern
• Yield: 12 slices

🧰 Equipment Needed

I always keep it simple:

• Mixing bowls
• Electric hand mixer or whisk
• 9×13-inch baking pan (or two 9-inch round pans)
• Cooling rack
• Spatula
• Measuring cups and spoons

🥥 Ingredients

Here’s what I use to make this ultra-moist coconut cake:

• 1 box white cake mix (15.25 oz)
• 1 cup canned coconut milk (unsweetened)
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tsp coconut extract
• 1/2 cup sour cream
• 1 cup shredded sweetened coconut (for batter)
• 1 cup shredded coconut (for topping)

For Coconut Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp coconut milk
• 1 tsp coconut extract
• Pinch of salt

👩‍🍳 How To Make Coconut Cake Recipe With Cake Mix?

1. Preheat the Oven

I start by setting my oven to 350°F (175°C) and lightly greasing my baking pan. A little dusting of flour helps too.

2. Mix the Batter

In a large mixing bowl, I combine the white cake mix, coconut milk, oil, eggs, sour cream, and coconut extract. I beat the mixture for about 2 minutes until it turns smooth and fluffy. Then, I fold in the shredded coconut gently.

3. Bake the Cake

I pour the batter evenly into my prepared pan. I bake it for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I let it cool completely on a rack.

4. Make the Coconut Frosting

While the cake cools, I beat softened butter until creamy. Then I gradually add powdered sugar, coconut milk, coconut extract, and a tiny pinch of salt. I keep beating until the frosting turns light and fluffy.

5. Frost and Top

After the cake cools, I spread the frosting evenly and sprinkle the top with extra shredded coconut. Sometimes I even toast the coconut for a little crunch.

🧾 Nutrition Facts (Per Serving – 1 Slice)

• Calories: 410
• Fat: 22g
• Carbohydrates: 48g
• Sugar: 35g
• Protein: 4g
• Fiber: 1g
• Sodium: 320mg

🍽️ Serving Suggestions

I love serving this coconut cake:

• Cold, straight from the fridge on summer days
• With fresh berries like raspberries or strawberries
• Alongside a warm cup of chai or black coffee
• With a scoop of vanilla or coconut ice cream for dessert night

💡 Tips and Variations

My Best Tips:

• Use room temperature eggs and sour cream for a smoother batter.
• Don’t overmix after adding coconut flakes. Keep it light and airy.
• Chill the frosting for 15 minutes if it feels too soft to spread.

Easy Variations:

• Swap white cake mix with yellow cake mix for a richer flavor.
• Add crushed pineapple (drained) for a piña colada twist.
• Use cream cheese in the frosting if I want a tangy contrast.
• Toast the shredded coconut before sprinkling—it adds a nutty depth.

🌿 Health Benefits

While this is a dessert, coconut offers some natural perks:

• Coconut milk contains healthy fats that may support metabolism.
• Shredded coconut adds fiber to help with digestion.
• The moderate use of sour cream and eggs boosts protein and B vitamins.

That said, it’s still a sweet treat, so I enjoy it in moderation.

📝 Note

If I’m short on time, I sometimes use store-bought coconut frosting and just sprinkle extra shredded coconut on top. But trust me—this homemade version tastes so much better.

❓FAQ: Coconut Cake Recipe With Cake Mix

🔚 Conclusion

Making a coconut cake with cake mix is one of my favorite baking shortcuts. It’s quick, foolproof, and always a hit at gatherings. I love how the boxed mix gives me a reliable base, while the coconut milk, sour cream, and extract bring in that island flavor.

This recipe proves that a little creativity can turn a simple mix into something that tastes homemade and full of love. If you’re a coconut fan like me, give it a try. I bet you’ll make it more than once.