Coconut Cream Cake

Ingredients

• 1 box white cake mix (Use any standard white cake mix; approximately 15–16 oz (425–450 g).)
• 1 stick butter (Melted; divided between the cake and soak.)
• 1 cup coconut milk (For the cake batter.)
• 4 eggs (Large 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 1¼ cups, according to how moist you want the cake.)
• vanilla extract (A splash, for the soak.)
• 1 block cream cheese (Room temperature; a standard 8-oz block.)
• 2 tbsp coconut milk (For the icing.)
• 4 tbsp cream of coconut (For the icing.)
• vanilla bean paste (Add to taste; the source does not specify an amount.)
• 4 cups powdered sugar (Add more if needed to reach the desired icing consistency.)
• shredded coconut (For finishing the iced cake; amount to taste.)
• toasted coconut flakes (For finishing; amount 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

   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. 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.

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.

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.

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.

Notes

The transcript suggests that well-drained crushed pineapple or nuts may be added to the batter as optional variations; pineapple was suggested at about ½ cup. Keep the cake refrigerated because of the cream cheese icing. The recipe description gives a 9×13-inch bake time of 30–34 minutes, while the transcript says approximately 32–34 minutes.

Nutrition per serving

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