Instructions
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Prepare the Oven & Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper. -
Mix the Cake Batter:
In a large mixing bowl, combine the cake mix, coconut milk, oil, eggs, and coconut extract.
Beat with an electric mixer on medium speed for 2 minutes until smooth.
Fold in the shredded coconut. -
Bake:
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. -
Add the Glaze (Optional):
While the cake is still warm, poke small holes all over the top with a fork or skewer.
Mix the condensed milk and coconut milk together, then slowly pour over the cake.
Let it soak in — this makes the cake extra moist and flavorful! -
Cool & Frost:
Allow the cake to cool completely, then spread whipped topping evenly over the top. -
Finish with Coconut:
Sprinkle shredded or toasted coconut generously over the whipped topping.
Tips & Variations
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For a richer flavor, use cream of coconut instead of coconut milk.
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Add pineapple tidbits for a tropical twist! 🍍
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Store leftovers covered in the fridge for up to 4 days — it gets even better the next day.
This soft, fluffy coconut cake is light, sweet, and irresistibly moist — a true taste of paradise in every bite!
