I offer you The Ultimate Easy Coconut Cake, which is super soft and moist! This recipe is easy and very fast and the cake is a real winner. In any case, try it, you will like it without any doubt
INGREDIENTS
1 Box White Cake Mix (I usually use Duncan Hines)
1 (4-serving size) box coconut cream (or vanilla) Instant Pudding Mix
3/4 cup sour cream, room temp
3/4 cup canola oil
1/2 cup canned coconut milk (or buttermilk), room temp *SEE NOTES
4 egg whites, room temp
1/2 cup sweetened coconut flakes
1-2 teaspoons coconut extract
1 teaspoon almond extract
CREAM CHEESE COOL WHIP FROSTING
8 ounces cream cheese, completely softened
1/2 cup powdered sugar
1/2 teaspoon coconut extract
16 ounces Cool Whip, thawed
coconut flakes to garnish
INSTRUCTIONS
FOR THE COCONUT CAKE
Preheat oven to 350° F and grease and lightly flour a 9x13 pan.
Using an electric mixer with the paddle attachment combine the sour cream, oil, and milk. Then add the egg whites and extracts. Beat until combined. With the mixer on low, add the cake mix and pudding mix. Beat for two minutes on low, scraping down the sides of the bowl as needed. Fold in the coconut
Pour batter into the prepared cake pan. Bake in the center of the oven for 33-38 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely on a wire rack before frosting.
Make The Frosting: In a large bowl, beat the cream cheese until smooth. Add extract and powdered sugar and continue beating until well combined and smooth. Fold in Cool Whip (be sure to fold, NOT stir). Fold in coconut flakes, or simply sprinkle on top after frosting the cake.
Refrigerate the cake for a least one hour or overnight before serving. Leftover cake can be stored in an airtight container for up to 5 days in the refrigerator.
