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Coconut Cake Recipe with Cake Mix

This Coconut Cake Recipe with Cake Mix is my easy secret to a soft, fluffy, and tropical dessert that tastes like it’s made from scratch. I start with a simple white or yellow cake mix and boost it with rich coconut milk, shredded coconut, and a touch of vanilla. Sometimes I even add sour cream to make it extra moist. The result? A sweet, tender cake with irresistible coconut flavor in every bite. It’s my go-to for birthdays, potlucks, or anytime I crave a taste of the tropics—no stress, just pure coconut bliss.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American / Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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

Method
 

Preheat the Oven
  1. I start by setting my oven to 350°F (175°C) and lightly greasing my baking pan. A little dusting of flour helps too.
Mix the Batter
  1. 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.
Bake the Cake
  1. 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.
Make the Coconut Frosting
  1. 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.
Frost and Top
  1. 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.

Notes

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.