This super flavorful and Easy Easter Coconut Cake Recipe is exactly what you need in your life. Not only is this coconut cake simple, but it’s also made from a boxed cake mix! How amazing is that?? There isn’t a lot of effort you need to put in to make this toasted coconut cake either.
Serve it for Easter, or really any other time of year when you are craving coconut. The real show stopper is the homemade frosting that’s topped with toasted coconut.
Easy Easter Coconut Cake Recipe
I am not cut out for making or eating boring food. That’s why I am pretty much infatuated with this coconut cream cake! It’s anything but boring and will please all the coconut fans out there. I most often make this coconut cake recipe for Easter. However, a couple of times a year, I will crave it and feel like whipping one up. The way I see it, there is NEVER a wrong time to serve coconut cake.
Another thing I love about this Easter coconut cake recipe is that it feeds a lot of hungry people. So, if you are hosting Easter or having a family dinner or event, this is a wonderful cake to serve. Everyone can have a piece, and you don’t have to work too hard to make it perfect.
How long does coconut cake last in the fridge?
You can refrigerate this coconut cream cake for up to 4 days. It should be kept airtight and be sure it’s cooled all the way before storing it. Enjoy cold for a special treat.
Topping Ideas for Coconut Cake
There are several yummy toppings that would be delightful on top of this cake. Here are my favorite ideas:
- Caramel – Drizzle some caramel sauce over the top of the cake. Don’t go overboard and add too much. Just a little bit goes a long way.
- Brown Sugar – Sprinkle a little bit of brown sugar on top of the cake. It adds some sweetness and looks good too. Just combine it with the frosting. I would just add one or two tablespoons.
- Cherries – Add some fresh cherries onto the cake. It’s a fun way to add some color as well as flavor too.
Can You Freeze This Cake
Yes, freezing this cake is a great way to make it in advance and enjoy it later. It’s so yummy and works well. You will need to be sure to let the frosting cool all the way before storing it. Then put the cake inside of a freezer-safe container. Freeze for up to 3 months.
How Do you toast coconut
The easiest and fastest way to toast coconut is by adding it to a dry skillet. Then you will just need to stir it constantly until the coconut has browned up to the color you like. Use medium heat, so it doesn’t cook too quickly.
Do you use unsweetened coconut or sweetened coconut
You can actually use either sweetened or unsweetened coconut depending on your preferences. As you can imagine, sweetened is going to taste a lot sweeter and may even be too sweet for some people. Use your best judgment and go with what you enjoy. Then you know you’ll like it.
The ingredients in this recipe are pretty straightforward. When they combine together, it’s magical! The flavors and texture are out of this world amazing. We can’t wait for you to see how delicious this Easter coconut cake is.
- Box yellow cake mix, white cake mix or your favorite homemade cake recipe
- 2 small boxes instant vanilla pudding
- Unsweetened coconut milk, shake the can well first
- Vegetable oil
- Large eggs (room temperature)
- Coconut extract
- Toasted Coconut
- Powdered sugar
- Heavy whipping cream
- Unsalted butter
- Pure vanilla extract
How do you make a coconut cake?
When you are baking this coconut cake, the entire house is going to smell amazing. That aroma is heavenly and will make you drool. Let’s get started so you can make your own coconut cream cake right away.
First Step: Begin by preheating the oven to 325 degrees F. Next, you’ll need to spray a 9×13 pan with cooking spray and set aside for later.
Second Step: In a large bowl, you need to add the cake mix, instant vanilla pudding, eggs, oil, coconut milk, and coconut extract. Whip the batter well until it is creamy.
Third Step: Pour the cake batter into the greased baking dish and bake the coconut cake for 25-30 minutes or until the cake is fully cooked.
Fourth Step: Put the baked cake on a cooling rack and allow to cool completely.
Prepare the frosting:
First Step: Combine all the vanilla frosting ingredients in a medium bowl and combine it with a stand mixer or hand mixer for 2-3 minutes.
Second Step: Then, you’ll need to turn your mixer on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding its shape. This will be like a whipped cream texture.
Third Step: Spread the homemade vanilla frosting evenly over the sheet cake.
Fourth Step: Gently toast the coconut over medium heat for 4-5 minutes until golden brown in a pan on the stove.
Fifth Step: Be careful to stir often so as to not burn the coconut.
Sixth Step: Sprinkle the coconut over the coconut cake evenly.
Now, remember to save this recipe on Pinterest for later 🙂
- 1 box yellow cake mix
- 2 small boxes instant vanilla pudding
- 1 cup unsweetened coconut milk, shake the can well first
- 3/4 cup vegetable oil
- 5 large eggs
- 1 tsp. coconut extract
- 3 cups powdered sugar
- 3-5 tbsp heavy cream
- ½ C unsalted butter
- 1 tsp. Vanilla extract
- Start by preheating the oven to 325 degrees. Also spray your 9x13 pan with cooking spray and set aside.
- In a bowl you will add your cake mix, instant pudding, eggs, oil, coconut milk and the coconut extract. Whip this up until it is creamy.
- Pour into your greased baking dish and bake this coconut cake for 25-30 minutes or until the cake is fully cooked.
- Place the cooked cake on a cooling rack and allow to cool completely.
- Prepare the frosting:
- Pour all your vanilla frosting ingredients in a bowl and mix with a stand mixer or hand mixer for 2-3 minutes.
- Then turn your mixer on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding its shape. This will be like a whipped cream texture.
- Spread the vanilla frosting evenly over the sheet cake.
- Toast the coconut over medium heat for 4-5 minutes until golden brown in a pan on the stove.
- Stirring often so as to not burn the coconut.
- Sprinkle the coconut over the coconut cake evenly.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1229Total Fat: 67gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 247mgSodium: 821mgCarbohydrates: 148gFiber: 1gSugar: 112gProtein: 12g
Don’t forget to check out our other drool-worthy cakes! Here are some of our reader’s very favorites so you can try them too. Take a peek:
- Easy Cake – Bird Nest Layered Cake – This is a fun and festive cake just in time for Easter! It’s easy to make and tastes wonderful.
- The Best Bailey’s Poke Cake – The intense chocolate in this cake is going to blow your mind. It’s pure heaven, and you can’t resist the rich flavors.
- Cherry Dr. Pepper Cake – Everyone knows how much I love cherries and chocolate. This incredible cake has the best of both worlds, plus Dr. Pepper!
- Moist Bailey’s Pound Cake – I seriously love making pound cakes. They taste great, are simple to make, and are an impressive dessert for all occasions.