Super Moist And Easy White Coconut Cake Recipe is a family favorite of ours that has been sent down for generations. It makes me so happy to share a recipe with my readers that started with my grandmother and has since moved down to my daughter making it. This is a super moist coconut cake that is so easy your kids can make it.
If you love coconut be sure to check out our Macaroon Recipe.
The best part is that you start with a cake mix, yes semi-homemade is what you need sometimes. I typically make this in the summer, since the coconut cake is so moist and stored in the fridge, but I thought it would go great with our seafood dish on New Years Eve. Just be sure and make this cake the morning you want to serve it, but best to sit overnight!
How to make this super easy and moist Coconut Cake Recipe:
I love recipes that start with cake mixes, as it makes for such a quick and no hassle baking experience. Anyone that can read, can bake a cake from a mix. This coconut cake recipe starts with making a 9×13 white cake. Nothing strange here.
Then you poke holes in the warm cake and add heated coconut milk (see recipe) over the entire cake. I have used both milk and coconut milk for this recipe, it depends on your preference and diet.
Let the cake cool completely and top with coconut frosting. I should use the work frosting lightly, as it is really just whipped topping with some shredded coconut inside!
This is a refreshing and easy cake. Ideally, it needs to sit overnight so it’s is a great cake to make ahead of time. It only lasted for two days in our house.
Cut generous slices, trust me your guests are going to want to Dig in…. This photo does not show just how moist this is.
You Might Like these other Coconut Recipes:
Find out how we made this into a 4th of July Cake by dyeing our shredded coconut.
EASY WHITE COCONUT CAKE Recipe
- 1 box White Cake Mix, with pudding added
- 2 c. Shredded Coconut
- 1 ½ c. Milk, we used 1% or you can use coconut milk too
- ½ c. Sugar
- 8 oz. Light Cool Whip, defrosted
- Make white cake as directed on the box in 9x13 pan. (you will serve it from this pan)
- When baked, cool for 10-15 minutes
- Meanwhile, mix milk, sugar and ½ c. coconut in sauce pan. Bring to a boil and simmer one minute.
- Poke holes into the cake with long utility fork or other utensil.
- Spoon or pour milk mixture over the warm cake allowing liquid to pour and soak through the holes.
- Cool completely
- Fold ½ c. coconut into whipped topping and spread over the cake.
- Sprinkle the remaining coconut on top.
- Chill overnight and store in refrigerator. Serve right out of your pan
Adapted from From the kitchen of Grandma Benedict & Cousin Katie
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 442 Saturated Fat: 14g Cholesterol: 5mg Sodium: 428mg Carbohydrates: 69g Fiber: 2g Sugar: 49g Protein: 4g
Do you have recipes that have been passed down for generations? Love to hear about them in the comments below.