Coconut Cream Cake

Ingredients

• 1 box white cake mix
• 1 stick butter (melted; divided between the cake and soak)
• 1 cup coconut milk (for the cake)
• 4 eggs
• 0.5 cup shredded coconut (for the cake)
• 1 tbsp butter (melted, for the soak)
• 0.333 cup cream of coconut (for the soak)
• 1 cup coconut milk (use 1 to 1¼ cups, adding a little more if needed; for the soak)
• vanilla extract (a splash; the creator also describes about 1–2 teaspoons or vanilla bean paste)
• 1 block cream cheese (room temperature; typically an 8-ounce block)
• 2 tbsp coconut milk (for the icing)
• 4 tbsp cream of coconut (for the icing)
• vanilla bean paste (add to taste)
• 4 cup powdered sugar (add a little more if needed to reach the desired consistency)
• shredded coconut (for finishing the iced cake)
• toasted coconut flakes (for finishing; quantity to taste)

Steps

1. 1

   Preheat the oven to 315°F (157°C). Grease a 9×11-inch or 9×13-inch baking pan.

2. 2

   Melt the stick of butter. In a large mixing bowl, combine the white cake mix, melted butter, 1 cup coconut milk, 4 eggs, and ½ cup shredded coconut. Mix until the batter is evenly combined, with no dry cake mix remaining.

3. 3

   Pour the batter into the prepared pan and spread it into an even layer.

4. 4

   Bake at 315°F. Use the 9×11-inch pan for 34–36 minutes, or the 9×13-inch pan for 30–34 minutes. The cake is done when the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

5. 5

   Remove the cake from the oven and let it cool. Once cool enough to handle, poke holes evenly over the entire surface using chopsticks or another narrow utensil; the creator prefers smaller holes rather than large openings.

6. 6

   Prepare the coconut cream soak by combining 1 tablespoon melted butter, ⅓ cup cream of coconut, 1 cup coconut milk, and a splash of vanilla extract. The creator notes that about 1–2 teaspoons of vanilla extract or vanilla bean paste may be used, and that a little extra coconut milk can be added if desired.

7. 7

   Pour the coconut cream soak evenly over the cooled, hole-poked cake. Allow it to absorb fully; there should be little excess liquid remaining on the surface.

8. 8

   Cover the cake and refrigerate for at least 2 hours before icing. The creator also describes letting the soak sit for about 1–2 hours in the refrigerator.

9. 9

   Bring the cream cheese to room temperature if you have not already done so. In a mixing bowl, beat the cream cheese with 2 tablespoons coconut milk, 4 tablespoons cream of coconut, and vanilla bean paste until smooth.

10. 10

    Gradually beat in about 4 cups powdered sugar. Continue mixing until the icing is smooth and reaches your desired spreading consistency; add a little more powdered sugar if it is too loose.

11. 11

    Spread the coconut cream icing evenly over the thoroughly chilled cake.

12. 12

    Finish the cake with shredded coconut and toasted coconut flakes. Refrigerate for at least 1 more hour before serving so the icing sets and the cake becomes fully chilled.

Notes

The recipe gives a range for the soak: use 1 to 1¼ cups coconut milk. The transcript emphasizes using about 1 cup, or slightly more, so the soak is subtle rather than excessively sweet and absorbs into the cake. Keep refrigerated; serve chilled. Toast coconut flakes separately before using if they are not already toasted.

Nutrition per serving

• dessert
• cake
• baked
• coconut
• cream cheese frosting
• make-ahead
• refrigerated
• American