Editor’s Note: I am NOT a baker. Still, last year, I decided to make this Coconut Cake from “Cookin’ Savvy” for my family’s Christmas gathering. It turned out to be an instant hit at the party, and my mother liked it so much that I was asked to make it again for her birthday! Light, moist, and packed with coconut flavor, this cake is surprisingly easy to make, which makes it perfect for special occasions or even a simple weekend treat. The combination of tender cake layers, creamy cream cheese frosting, and a generous dusting of shredded coconut makes each bite irresistibly fluffy and flavorful.
Whether you’re a long-time coconut lover or looking to try something new, this cake is sure to impress and delight everyone at your table!
Coconut Cake
Recipe courtesy of “Cookin’ Savvy”
Ingredients
- 1 vanilla or white cake mix
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup coconut Greek yogurt
- 1 cup milk
- 2 tablespoons melted butter
- 3 eggs
Frosting
- 1 stick butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup heavy whipping cream
- 5 cups powered sugar
- 2-4 cups shredded coconut
Instructions
Heat oven to 350 F.
In mixing bowl, mix cake mix, flour and sugar. Blend in yogurt, milk, butter and eggs.
Grease two 8-inch cake pans with butter. Pour half the mixture into each pan and bake 45 minutes. Cool on rack before icing.
To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar.
Ice cake then pat shredded coconut gently into icing.
