Easy and Moist Coconut Cake
Easy and Moist Coconut Cake
Ingredients
For the Coconut Soaking Syrup
- 1 cup cream of coconut
- 1 can sweetened condensed milk
For the Topping
- 1 container Cool Whip
- 1 bag shredded coconut
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 10 min•🌡️ 325
- 2
Prepare two 8-inch round cake pans by greasing them with baking spray and then dusting them with flour.
⏱️ 5 min
- 3
In a large bowl, combine the dry ingredients: yellow cake mix, all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min
- 4
Whisk these dry ingredients together thoroughly until well combined.
⏱️ 2 min
- 5
Add the wet ingredients to the dry mixture: eggs, whole milk, vegetable oil, and vanilla extract.
⏱️ 2 min
- 6
Beat the mixture with an electric mixer on medium speed for 2 minutes until well combined and smooth.
⏱️ 2 min
- 7
Pour the cake batter evenly into the two prepared cake pans.
⏱️ 1 min
- 8
Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
⏱️ 32 min•🌡️ 325
- 9
Once baked, remove the cakes from the oven and let them cool completely on a wire rack. This step is crucial for the cake to absorb the syrup properly.
⏱️ 60 min
- 10
Once the cakes are completely cooled, use the back of a spoon to poke holes all over the surface of both cakes. Make sure the holes are deep enough to allow the syrup to penetrate.
⏱️ 5 min
- 11
In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir until well mixed and smooth.
⏱️ 2 min
- 12
Pour this coconut milk mixture evenly over both cakes, ensuring it soaks into the poked holes.
⏱️ 3 min
- 13
Frost the cakes with the container of Cool Whip, spreading it evenly over the tops and sides.
⏱️ 5 min
- 14
Generously top the frosted cakes with the bag of shredded coconut, pressing lightly to adhere.
⏱️ 3 min
- 15
Refrigerate the cake for at least 4 hours before slicing and serving. This allows the cake to fully absorb the coconut syrup and for the frosting to set.
⏱️ 240 min
Kitchen Tools
Easy and Moist Coconut Cake
For the Coconut Soaking Syrup
- 1 cup cream of coconut
- 1 can sweetened condensed milk
For the Topping
- 1 container Cool Whip
- 1 bag shredded coconut
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 10 min•🌡️ 325 - 2
Prepare two 8-inch round cake pans by greasing them with baking spray and then dusting them with flour.
⏱️ 5 min - 3
In a large bowl, combine the dry ingredients: yellow cake mix, all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min - 4
Whisk these dry ingredients together thoroughly until well combined.
⏱️ 2 min - 5
Add the wet ingredients to the dry mixture: eggs, whole milk, vegetable oil, and vanilla extract.
⏱️ 2 min - 6
Beat the mixture with an electric mixer on medium speed for 2 minutes until well combined and smooth.
⏱️ 2 min - 7
Pour the cake batter evenly into the two prepared cake pans.
⏱️ 1 min - 8
Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
⏱️ 32 min•🌡️ 325 - 9
Once baked, remove the cakes from the oven and let them cool completely on a wire rack. This step is crucial for the cake to absorb the syrup properly.
⏱️ 60 min - 10
Once the cakes are completely cooled, use the back of a spoon to poke holes all over the surface of both cakes. Make sure the holes are deep enough to allow the syrup to penetrate.
⏱️ 5 min - 11
In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir until well mixed and smooth.
⏱️ 2 min - 12
Pour this coconut milk mixture evenly over both cakes, ensuring it soaks into the poked holes.
⏱️ 3 min - 13
Frost the cakes with the container of Cool Whip, spreading it evenly over the tops and sides.
⏱️ 5 min - 14
Generously top the frosted cakes with the bag of shredded coconut, pressing lightly to adhere.
⏱️ 3 min - 15
Refrigerate the cake for at least 4 hours before slicing and serving. This allows the cake to fully absorb the coconut syrup and for the frosting to set.
⏱️ 240 min