Coconut Cream Cake

Ingredients

• 1 box white cake mix (Approximately 15.25 oz; use the dry mix without following the box directions.)
• 1 stick butter (Melted; approximately 8 tbsp.)
• 1 cup coconut milk (For the cake batter.)
• 4 eggs
• 0.5 cup shredded coconut (For the cake batter.)
• 1 tbsp butter (Melted, for the coconut cream soak.)
• 0.333 cup cream of coconut (For the soak.)
• 1.125 cup coconut milk (Use 1 to 1 1/4 cups, according to the desired soak consistency.)
• vanilla extract (A splash, for the soak.)
• 1 block cream cheese (Approximately 8 oz; room temperature. Full-fat, reduced-fat, or another preferred variety may be used.)
• 2 tbsp coconut milk (For the icing.)
• 4 tbsp cream of coconut (For the icing.)
• vanilla bean paste (Use vanilla extract if preferred; add to taste.)
• 3.75 cups powdered sugar (Use about 3 1/2 to 4 cups, adding gradually; a little more may be needed. The listed quantity is an estimate midpoint.)
• shredded coconut (For sprinkling over the iced cake; amount to taste.)
• coconut flakes (Toast before sprinkling over the cake; amount to taste.)

Steps

1. 1

   Preheat the oven to 315°F (157°C). Grease or line a 9x11-inch or 9x13-inch baking pan.

2. 2

   In a large bowl, combine the white cake mix, melted butter, 1 cup coconut milk, eggs, and 1/2 cup shredded coconut. Mix until the batter is evenly combined and no dry cake mix remains.

3. 3

   Pour the batter into the prepared pan and spread it level. Bake at 315°F: 34–36 minutes for a 9x11-inch pan, or 30–34 minutes for a 9x13-inch pan. The cake should be set in the center and lightly golden.

4. 4

   Remove the cake from the oven and let it cool. Once cool enough to handle, poke holes all over the surface with the handle of a wooden spoon, a skewer, or a fork.

5. 5

   Make the soak by mixing the melted tablespoon of butter, cream of coconut, 1 to 1 1/4 cups coconut milk, and a splash of vanilla extract until combined.

6. 6

   Pour the coconut cream soak evenly over the cooled, hole-poked cake, allowing it to seep into the holes.

7. 7

   Refrigerate the soaked cake for at least 2 hours before icing so the liquid can absorb and the cake can chill thoroughly.

8. 8

   To make the icing, place the room-temperature cream cheese in a bowl. Beat with a whisk or hand mixer until smooth and slightly fluffy.

9. 9

   Add 2 tablespoons coconut milk, 4 tablespoons cream of coconut, and vanilla bean paste or vanilla extract. Beat until well combined.

10. 10

    Add the powdered sugar gradually, about 1 cup at a time, beating after each addition. Use approximately 3 1/2 to 4 cups, or a little more if needed, until the icing is thick but still pourable. It will firm further in the refrigerator.

11. 11

    Spread the coconut cream icing evenly over the chilled cake.

12. 12

    Sprinkle the cake with regular shredded coconut. For the toasted garnish, spread coconut flakes on a foil-lined baking sheet and broil for a few minutes, watching closely, until lightly golden and toasty. Sprinkle the toasted flakes over the cake.

13. 13

    Return the iced and garnished cake to the refrigerator for at least 1 hour before serving. Keep the cake refrigerated.

Notes

The cake is reported to keep well refrigerated for up to about a week. Add the powdered sugar gradually and adjust the amount to achieve a thick but pourable icing. Watch coconut flakes carefully while broiling because they can burn quickly.

Nutrition per serving

• dessert
• cake
• baked
• coconut
• make-ahead
• refrigerated
• American