Coconut Cream Cake

Steps

Cake

1. 1

   Preheat the oven to 315°F (160 °C) (157°C (325 °F)). Grease a 9×11-inch or 9×13-inch baking pan.

2. 2

   Place the white cake mix in a large mixing bowl. Add the melted stick of butter, 1 cup coconut milk, 4 eggs, and ½ cup shredded coconut.

3. 3

   Mix until the batter is evenly combined and no dry cake mix remains. Do not rely on the package directions; use the ingredients and amounts specified here.

4. 4

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

5. 5

   Bake at 315°F (160 °C). Bake a 9×11-inch cake for 34–36 minutes, or a 9×13-inch cake for 30–34 minutes, until the cake is set and a tester inserted in the center comes out clean or with only a few moist crumbs.

   Start 36-minute timer
6. 6

   Remove the cake from the oven and let it cool completely in the pan.

7. 7

   Using chopsticks, a skewer, or the handle of a wooden spoon, poke holes all over the cooled cake. Make the holes deep enough for the soak to penetrate, without breaking through the bottom of the cake.

Coconut Cream Soak

8. 8

   For the coconut cream soak, combine 1 tablespoon melted butter, ⅓ cup cream of coconut, 1 to 1¼ cups coconut milk, and a splash of vanilla extract in a bowl. Stir until blended.

9. 9

   Pour the coconut soak evenly over the entire cake, aiming it over the holes so it absorbs throughout the cake.

10. 10

    Cover and refrigerate the soaked cake for at least 2 hours before icing.

    Start 2-hour timer

Coconut Cream Icing

11. 11

    For the icing, beat the room-temperature cream cheese with 2 tablespoons coconut milk, 4 tablespoons cream of coconut, and vanilla bean paste until smooth.

12. 12

    Gradually beat in about 4 cups powdered sugar, adding a little more if necessary, until the icing is smooth and reaches your desired spreading consistency.

13. 13

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

14. 14

    Sprinkle the top with shredded coconut and toasted coconut flakes.

15. 15

    Return the iced cake to the refrigerator for at least 1 hour before slicing and serving.

    Start 1-hour timer