Coconut Cake made with Box Mix

Coconut Cake made with Box Mix is a true crowd-pleaser! Picture this: a fluffy, moist cake that bursts with tropical coconut flavor, all while saving you precious time in the kitchen. Whether you’re gearing up for a birthday party, a casual get-together, or simply treating yourself on a Tuesday, this cake checks all the boxes. The best part? By starting with a box mix, you don’t have to stress over measuring out flour or sifting ingredients. Easy peasy! This cake is layered with creamy frosting, sprinkled with sweet coconut flakes, and garnished with fresh raspberries, making it not just delicious but also a stunning centerpiece.

With its straightforward steps and minimal fuss, even novice bakers can whip up this delightful Coconut Cake with Box Mix. So, grab your ingredients, crank up your mixer, and let’s create something that’s sure to impress everyone around the table!

Why You’ll Love This Coconut Cake made with Box Mix

Coconut Cake made with Box Mix is the perfect balance of convenience and flavor. Using a box mix not only simplifies the baking process but also yields a moist and fluffy cake that can easily impress family and friends. This cake offers a delightful tropical flavor profile, making it an ideal dessert for celebrations or a sweet treat to enjoy any day. With its creamy frosting, generous sprinkle of coconut flakes, and the added touch of fresh raspberries, this cake is not only delicious but also visually stunning.

What is a Coconut Cake made with Box Mix

Coconut Cake made with Box Mix is a quick and easy dessert that combines the ease of a pre-packaged cake mix with the rich flavors of coconut and cream cheese frosting. By enhancing a simple box mix, you can create a delightful cake that captures the essence of homemade baking without the hassle. It’s perfect for both novice bakers and seasoned chefs looking for a reliable, crowd-pleasing recipe.

Ingredients

This cake is as simple as it is delicious. Here’s what you need to gather:

• 3 large eggs, separated
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup cold water
• 3/4 cup coconut milk
• 1 white cake mix (Duncan Hines or Betty Crocker recommended)
• 1 small package instant vanilla pudding mix
• 1/2 cup butter, softened
• 8 oz cream cheese, at room temperature
• 4-5 cups powdered sugar
• Dash of salt
• 2 tablespoons milk or half-and-half
• 7-10 oz sweetened coconut flakes
• 1-2 pints fresh raspberries, washed and drained

Preparing the Cake

Grease and Prepare the Pans

First things first! Grease and line two 9-inch cake pans or three 8-inch pans with parchment paper. If cupcakes are your jam, use a 24-cup muffin tin lined with cupcake liners. Don’t forget to preheat your oven to 350°F and make sure the rack is set in the center.

Beat the Egg Whites

Next, in a clean bowl, beat those egg whites until they reach stiff peaks. This step helps make your cake fluffy! Once done, transfer the whipped egg whites to a small bowl and set them aside.

Mix the Cake Batter

In the same bowl or the bowl of a stand mixer, mix together the egg yolks, sour cream, vanilla extract, cold water, and coconut milk. Combine until everything is blended nicely. Now, add the white cake mix and instant vanilla pudding mix, and blend until smooth. Finally, gently fold in those beautifully whipped egg whites, leaving a few streaks for a lighter texture.

Bake the Cake

Now it’s baking time! Pour the batter evenly into your prepared cake pans. If you like, you can sprinkle a little coconut on top for extra flavor. Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean. If you’re making cupcakes, they usually take around 18-20 minutes. Once baked, let those cakes cool completely on a cooling rack.

Making the Frosting

Blend the Frosting Ingredients

While the cakes cool, let’s whip up that delightful frosting. In a mixing bowl, combine softened butter and cream cheese, blending until smooth and creamy. Gradually add the powdered sugar, salt, and milk until you reach your desired frosting consistency. Mix well to ensure everything is fluffy and fully combined.

Frost the Chilled Cake

Once the cakes are cooled, spread that cream cheese frosting generously over the top and sides of each layer. Sprinkle the remaining coconut flakes on the frosting and gently press them in. The more coconut, the better!

Serving Suggestions

Serve the Coconut Cake made with Box Mix chilled for the best texture. I love topping each slice with fresh raspberries for a pop of color and flavor. Pair it with a scoop of vanilla ice cream for an unforgettable dessert experience.

Tips for Success

• Make sure your ingredients are at room temperature before you start mixing. It makes a difference!
• Whipping the egg whites separately adds airiness to the cake.
• If you want a more authentic coconut flavor, use fresh coconut flakes instead of sweetened ones.

Variations

Feeling adventurous? Here are some fun twists you can try:

• Substitute coconut milk with almond milk for a different flavor profile.
• Add pineapple puree to the batter to create a piña colada-inspired cake.
• Swap in a chocolate cake mix for a tropical chocolate coconut fusion.

FAQs

1. Can I use a different cake mix flavor?
Yes, feel free to experiment! However, vanilla or white cake mixes pair best with coconut flavor.

2. What if I don’t have coconut milk?
You can substitute regular milk, but the coconut flavor will be a bit milder.

3. How do I store leftovers?
Storage is easy! Keep leftover cake in an airtight container in the refrigerator for up to 3-4 days.

4. Can I freeze this cake?
Absolutely! You can freeze the baked layers without frosting for up to 3 months. Just thaw in the refrigerator before you frost.

5. What type of frosting can I use instead of cream cheese?
If you prefer something lighter, whipped cream or buttercream frosting will work beautifully.

Coconut Cake made with Box Mix is a delightful piece of dessert heaven that’s both simple to prepare and wonderfully satisfying. With its coconut frosting, layered softness, and the crunch of fresh raspberries, it’s bound to be a hit for any occasion. This cake captures the joy of baking without the stress, allowing you to focus on savoring each delicious slice with loved ones.

More Easy Desserts Recipes:

• Baked Mini Egg Easter Cheesecake
• Gluten Free Carrot Cake
• Carrot Cake Bars with Cream Cheese Frosting
• Tennessee Peach Pudding

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Coconut Cake made with Box Mix

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Coconut Cake made with Box Mix combines simplicity with tropical flavor. It’s a deliciously moist cake topped with creamy frosting and fresh raspberries, perfect for any celebration or casual treat.

• Total Time: 50 minutes
• Yield: 8-10 servings 1x

Ingredients

Scale 1x2x3x

• 3 large eggs, separated
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup cold water
• 3/4 cup coconut milk
• 1 white cake mix (Duncan Hines or Betty Crocker recommended)
• 1 small package instant vanilla pudding mix
• 1/2 cup butter, softened
• 8 oz cream cheese, at room temperature
• 4–5 cups powdered sugar
• Dash of salt
• 2 tablespoons milk or half-and-half
• 7–10 oz sweetened coconut flakes
• 1–2 pints fresh raspberries, washed and drained

Instructions

• Grease and line cake pans. Preheat oven to 350°F.
• Beat egg whites until stiff peaks form and set aside.
• Mix yolks, sour cream, vanilla, cold water, and coconut milk. Add cake mix and pudding mix, then fold in egg whites.
• Pour batter into pans and bake for 25-30 minutes or until a toothpick comes out clean.
• Cool cakes completely.
• For frosting, blend butter and cream cheese, then add powdered sugar, salt, and milk until smooth.
• Frost cooled cakes and sprinkle with coconut flakes and fresh raspberries.

Notes

Room temperature ingredients help create a better texture.
Whipping egg whites separately adds fluffiness.
Fresh coconut flakes can enhance the coconut flavor.

• Author: Martha
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 300
• Sugar: 28
• Sodium: 250
• Fat: 14
• Saturated Fat: 8
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 42
• Fiber: 1
• Protein: 4
• Cholesterol: 80