Easy Coconut Cake

Coconut Cake recipe from Cooking Light, April 1998

Category: Desserts

Cuisine: American

Ready in 45 minutes
by swandishin

Ingredients

1 tablespoon flour

1 package light white cake mix 18.25 oz

1/4 cup Vegetable oil

1 teaspoon coconut extract

2 large egg whites

1 large egg

1/4 cup flaked sweetened coconut

1/4 cup Light brown sugar packed

6 ounces cream cheese softened

1 teaspoon Vanilla extract

3 cups Powdered sugar sifted

1/4 cup Coconut


Directions

1. Preheat oven to 350 degrees 2. Coat a 13 x 9 baking pan with cooking spray, dust with flour. 3. Combine first 7 ingredients (flour through egg); beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes. 4. Pour half of batter into prepared pan. 5. Sprinkle with flaked coconut and brown sugar; top with remaining batter. 6. Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in the center comes out clean. 7. Cool the cake completely in pan. 8. While the cake cools, make the frosting by beating the cream cheese and vanilla at high speed until creamy. Gradually add the sugar, beating at low speed until well-blended. Stir in coconut. 9. Spread frosting over top of cake.

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)