Coconut cake with coconut cream cheese frosting

Coconut cake with coconut cream cheese frosting

This recipe is optimized for those with only a toaster oven available for baking, like myself. Adjust baking temperatures and times as needed to what you use.

Ingredients for cake:

  • Box of white cake mix
  • Wet ingredients called for by mix
  • 1 cup of shredded/flaked coconut, preferably sweetened
  • 1 Tbsp. of coconut extract
  • 1/2 Tbsp. of vanilla extract

Ingredients for frosting:

  • 8 oz. cream cheese
  • 1/2 cup of butter
  • 2 cups powdered sugar
  • 2 cups shredded/flaked coconut
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • Milk as needed to thin out the mixture


  • Mixing bowl
  • Hand mixer, if you want the cake really whipped up and airy, and you’ll definitely need it for the frosting
  • Spatula
  • Measuring cups and spoons
  • Serrated knife to level the cake
  • 2 8×8″ square glass pans (because that’s what I had that fit in my toaster oven)
  • Spray or butter to grease the pans
  • Toaster oven

Preheat the toaster oven to 375 degrees. Prepare the cake mix as directed by the box. I used my hand mixer to whip up the eggs, oil and water because I knew I was adding the coconut and that might make the batter even denser. Once the mix batter has been combined as directed, add extracts and thoroughly mix in to the batter. Mix in flaked coconut to batter. Pour batter evenly into two greased pans. Bake one pan at a time for about 30 minutes. When the timer is done, check center with a toothpick/tester to ensure it is baked through. You should not have anything wet coming out on the tester! Repeat with second pan.

While the cakes are cooling on a rack, cream together cream cheese and butter for frosting. Add in 1 cup of powdered sugar. Thoroughly mix in. Add in second cup of powdered sugar. Again thoroughly mix in. The frosting may be pretty thick at this point, so slowly add in milk to thin it out. Start with 1 Tbsp. and add 1 Tbsp. at a time until the frosting consistency is like that of a store-bought brand. Add vanilla and coconut extracts and, again, thoroughly mix. Add in flaked coconut.

Since this is a layer cake, your life will be made immeasurably easier if you level out the lumpiness on the layers. You don’t need to take off much, just enough to make it level. And if you didn’t evenly divide batter between the two pans, like myself, don’t worry about making the layers the same thickness. This is a homemade cake. Homemade cakes are not perfect. Just incredibly tasty.

Place bottom layer, bottom down, onto serving plate. Set about a 1/2 cup of frosting on the top of the layer and spread to edges. Feel free to add more as long as you have enough to frost the top and edges of the cake as a whole. Place second layer, bottom up, onto first layer. This will give you a reasonably level surface to make your cake as pretty as possible. Spread the remaining frosting on the top and sides of the cake. Serve and enjoy!

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