Best 7 Coconut Milk Cake Mix Cake Recipes

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In the realm of culinary delights, coconut milk cake stands as a delectable treat that combines the sweet, nutty flavor of coconut with the fluffy texture of a classic cake. Whether you're seeking a dessert to impress your friends and family or simply craving a tropical indulgence, unleashing the culinary magic of coconut milk cake mix cake is an adventure that will tantalize your taste buds and leave you yearning for more. With its irresistible aroma, moist texture, and captivating flavor, this delightful dessert is poised to become a staple in your baking repertoire. As you embark on this culinary journey, discover the secrets to crafting the perfect coconut milk cake mix cake, ensuring that every slice is a symphony of flavors and textures that will transport you to a tropical paradise with each bite.

Let's cook with our recipes!

COCONUT COCONUT MILK CAKE



Coconut Coconut Milk Cake image

This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.

Provided by 4eversmiling

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h

Yield 24

Number Of Ingredients 8

2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
  • Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
  • Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g

COCONUT MILK CAKE MIX CAKE



Coconut Milk Cake Mix Cake image

Super moist, with just a hint of coconut flavor. Frost with your favorite frosting or leave plain.

Provided by KELYLEE01

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 45m

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package white cake mix
¾ cup coconut milk
3 eggs
⅓ cup vegetable oil
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, coconut milk, eggs, oil, and water together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 33.7 g, Cholesterol 46.5 mg, Fat 15 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 302.2 mg, Sugar 23.3 g

THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE



The Cake Mix Doctor's Easy Refrigerator Coconut Cake image

I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.

Provided by Marie Nixon

Categories     Dessert

Time 48m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

18 1/4 ounces white cake mix, Duncan Hines is preferred
1 cup milk
1/2 cup cream of coconut, plus more cream of coconut for brushing on the baked layers
3 large eggs
2 cups sour cream
1 3/4 cups granulated sugar
1 (8 ounce) container frozen whipped topping
3 1/2-4 cups sweetened flaked coconut

Steps:

  • .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
  • Stir the cream of coconut to make sure that is mixed together.
  • Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
  • Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
  • Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
  • While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
  • Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
  • Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
  • While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
  • To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
  • This cake can be stored in the refrigerator for up to one week.

COCONUT CREAM CAKE I



Coconut Cream Cake I image

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Provided by GPAIN

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 8h50m

Yield 24

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  • In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  • In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g

COCONUT-CONDENSED MILK CAKE



Coconut-Condensed Milk Cake image

Make and share this Coconut-Condensed Milk Cake recipe from Food.com.

Provided by Mona Theriot

Categories     Dessert

Time 30m

Yield 1 oblong cake, 12-14 serving(s)

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 eggs (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 (14 ounce) can condensed milk
1 cup cream of coconut
1 (8 ounce) container Cool Whip, thawed
1 cup flaked coconut
1/2-3/4 cup chopped pecans

Steps:

  • Mix white cake and bake in 9" x 13" pan according to directions.
  • When done, punch holes all over cake with wooden dowel.
  • Pour condensed milk and coconut cream over cake while still warm.
  • Allow to cool a little and spread with Cool Whip topping.
  • Sprinkle with coconut and pecans.
  • Ready to serve.
  • Refrigerate uneaten portion.

COCONUT POUND CAKE (USING COCONUT MILK)



Coconut Pound Cake (Using Coconut Milk) image

I was looking online for a coconut pound cake that used coconut milk and came across one that was similar to the one that I wanted. However, I made quite a few changes and I believe that it has been perfected :-) This pound cake has a wonderfully rich coconut flavor b/c it uses coconut milk. The coconut milk and coconut are both un-sweetened, so you may add a little more sugar if you'd like, but this recipe is great even if you don't have a "sweet tooth". ADDITIONAL NOTES: After readin some of the reviews, I tried this same recipe and added a "Brown suger Toasted Coconut Glaze". It makes it even better. See below

Provided by chef_cmontes

Categories     Dessert

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

4 eggs
2 cups all-purpose flour
3/4 cup butter, softened
3/4 cup coconut milk, unsweetened
1/2 cup shredded coconut, unsweetened
1 3/4 cups sugar
1 tablespoon pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup coconut, toasted
2 tablespoons coconut milk

Steps:

  • Preheat over to 325 degrees.
  • Greese and flour 1 loaf pan, set aside.
  • In a mixing bowl, mix softened butter and sugar together until fluffy.
  • In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
  • Add eggs, one at a time into butter/sugar mixture. Mix well.
  • Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
  • Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
  • If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

COCONUT CREAM CAKE III



Coconut Cream Cake III image

This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!

Provided by JPAULEYBUCKNER

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix with pudding
½ cup white sugar
⅔ cup vegetable oil
4 eggs
1 cup sour cream
1 (10 ounce) package flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon almond extract
½ cup sliced almonds

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
  • In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
  • To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 66.7 g, Cholesterol 71.5 mg, Fat 32.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 384.3 mg, Sugar 46.4 g

Tips:

  • For a richer flavor, use full-fat coconut milk.
  • If you don't have coconut milk, you can substitute a mixture of milk and cream.
  • Be sure to use unsweetened coconut milk, otherwise your cake will be too sweet.
  • Be sure to mix the cake batter until it is just combined. Overmixing will result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • For a tropical twist, top the cake with a pineapple glaze or a mango salsa.

Conclusion:

Coconut milk cake mix cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist crumb and rich coconut flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this coconut milk cake mix cake a try!

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