This Coconut Cake is a tropical dream, bursting with rich coconut flavor in every bite. From the moist cake layers to the creamy coconut frosting and toasted coconut topping, this dessert is pure indulgence. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to impress!

Prep Time

  • 20 minutes

Cook Time

  • 35 minutes

Total Time

  • 1 hour 30 minutes (including cooling and assembly)

Servings

  • 8–10 servings

Ingredients

For the Cake:

  • 1 box of white cake mix , plus the egg whites and oil required for baking (check package instructions)
  • 1 cup full-fat coconut milk
  • 1 teaspoon coconut extract
  • 1½ cups shredded coconut , divided (sweetened or unsweetened, as preferred)
  • 20 oz. lemon curd

For the Frosting:

  • 1 cup butter , softened
  • Pinch of salt
  • 1 teaspoon coconut extract
  • 2½ cups powdered sugar
  • 2–3 tablespoons full-fat coconut milk

Optional Toppings:

  • Toasted shredded coconut (from the 1 cup reserved for toasting)
  • Peeps or chocolate eggs (for a festive touch)

Instructions

Step 1: Preheat and Prepare

  1. Preheat your oven to 350°F (175°C) .
  2. Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Step 2: Make the Cake Batter

  1. In the bowl of a stand mixer (or a large mixing bowl), combine the white cake mix , coconut milk , egg whites , and oil . Beat on low speed for 30 seconds , then increase to medium speed and beat for 2 minutes .
  2. Add the coconut extract and ½ cup of shredded coconut to the batter. Stir gently to combine.
  3. Divide the batter evenly between the prepared pans. The batter will be thick, so use a spatula to spread it evenly in each pan.

Step 3: Bake the Cake

  1. Bake the cakes for 30–33 minutes , or until a toothpick inserted into the center comes out clean and the cakes spring back when gently pressed.
  2. Let the cakes cool in the pans for 15 minutes , then carefully transfer them to a wire rack to cool completely.

Step 4: Toast the Coconut

  1. While the cakes are cooling, spread the remaining 1 cup of shredded coconut on a parchment-lined baking sheet.
  2. Bake at 350°F (175°C) for 6–7 minutes , stirring halfway through, until the coconut is golden brown and fragrant. Watch closely to avoid burning.
  3. Remove from the oven and let the toasted coconut cool completely.

Step 5: Prepare the Lemon Curd Layers

  1. Once the cakes are completely cool, cut each layer in half horizontally to create four thin layers. (Freezing the layers for 15–20 minutes can make them easier to handle.)
  2. Spread ⅓ of the lemon curd evenly over the first layer of cake. Repeat with the remaining layers, reserving the top layer for the final placement.

Step 6: Make the Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and pinch of salt on medium speed until light and fluffy, about 2–3 minutes .
  2. Add the coconut extract and powdered sugar . Start mixing on low speed to prevent sugar from flying out, then gradually increase to medium speed.
  3. Add 2 tablespoons of coconut milk and continue beating until the frosting is smooth and creamy. If the frosting is too thick, add an additional 1 tablespoon of coconut milk as needed. Beat for 2–3 minutes until light and airy.

Step 7: Assemble and Frost the Cake

  1. Place the bottom layer of cake on a serving plate or cake stand. Spread a thin layer of frosting over the lemon curd to seal it in. Repeat with the remaining layers, stacking them evenly.
  2. Use the remaining frosting to cover the top and sides of the cake in a smooth, even layer.
  3. Press the toasted shredded coconut onto the sides and top of the cake for a beautiful, textured finish.

Step 8: Add Optional Toppings

  1. Decorate the cake with Peeps or chocolate eggs if desired, especially for Easter or other festive occasions.

Pro Tips

  • Coconut Milk: Full-fat coconut milk ensures a rich, creamy texture. Avoid “light” versions for best results.
  • Layering: If you’re new to cutting cake layers, freeze them briefly to firm them up and make slicing easier.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 3–4 days . Bring to room temperature before serving for the best flavor and texture.
  • Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 1 month . Thaw in the refrigerator overnight.

Nutrition Facts (Per Serving, based on 10 servings)

  • Calories: 480 kcal
  • Carbohydrates: 55g
  • Fats: 25g
  • Protein: 5g
  • Fiber: 2g
  • Sugar: 35g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This Coconut Cake is a tropical twist on classic cake recipes, combining the richness of coconut milk, the tanginess of lemon curd, and the sweetness of toasted coconut. The result is a moist, flavorful cake with a creamy frosting that’s perfect for any celebration—or just because! With its vibrant flavors and eye-catching presentation, this cake is sure to become a favorite.

Ready to bake a slice of paradise? Grab your ingredients and get ready to savor a cake that’s rich, creamy, and utterly irresistible—it’s like a vacation in every bite!

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