Easy Coconut Cake (Box Cake Mix Recipe)

Slice of coconut cake made with a box mix, whipped topping, and coconut served on a white plate for dessert.

5 from 5 reviews

Easy Coconut Cake (Box Cake Mix Recipe)

This coconut cake is perfect for any celebration, easy enough any night of the week, and it all starts with a box cake mix! It's light and fluffy with a cool coconut topping that will win your heart after just one bite.

Prep Time10

Cook Time20

Total Time30

Course: Cake, Dessert

Cuisine: American

Servings: servings

Calories: 286kcal

Author: Donya Mullins

Ingredients

1 box of white cake mix
1 ½ cups milk
½ cup sugar
2 cups coconut plus more if you like
fresh whipped cream (or Cool Whip)

Instructions

Prepare the cake mix according to the directions on the box.
Bake in a 8X13 pan.
Cool cake for 20 minutes.
Poke holes through the cake using a fork or skewer.
In a sauce pan, heat milk, sugar, and ½ cup of coconut until boiling.
Reduce heat and simmer for 3 minutes.
Spoon over cake and refrigerate at least 4 hours but best overnight.
Combine ½ cup of coconut with whipped cream and spread over top of cake.
Sprinkle remaining coconut over the cake.
Dig In!! Store any leftover cake in the fridge.

Notes

Tips And Storage:

Even though this recipe specifically calls for a white cake mix, you can experiment with flavors like a yellow or coconut-flavored cake mix.
Place the cake on a wire rack to cool completely before pouring on the coconut milk and frosting it with the whipped cream or whipped topping and coconut.
If you are lucky enough to have leftovers, store the cake in the fridge covered. It will keep for up to three days.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition