Quick Coconut Cake With White Cake Mix: A Lifesaver
Sneak Peek: Quick Coconut cake with a White Cake Mix can be a lifesaver when you need a delicious cake in a hurry. It features a triple hit of coconut with coconut milk, cream of coconut, and shaved coconut.
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Have you ever remembered you were supposed to bake something for the office party, a school function, or your Bible study group at 10:00 the night before, just as you were ready to crawl into bed? Hopefully, I’m not the only one.
Most of the time, I’m too proud (unfortunately) to run by the store and grab something in a hard plastic container, so I keep a few tricks in my pantry. I got this Quick Coconut Cake recipe from Amie, one of my favorite co-workers. The coconut freaks at my work go crazy when she brings this cake.
Six reasons To appreciate this Cake recipe
- Use a white cake mix
- Use a 13 x 9-inch pan–no fussy layers
- Travels well
- No coconut extract
- No frosting–whipped topping saves the day
- Easy enough for kids
Happy Cooks Speak Up
“This cake was delicious!!!! I am normally a “home made” baker and never use cake mixes but I have to say this cake has a permanent place in my dessert rotation!!! The only slight change I made was toasting the coconut that goes on top. Made it for a Mother’s Day gathering and it quickly disappeared!!!” — PATTY H.
Here’s what you Need
Stocking up on a few staples helps produce this kind of last-minute magic. For this coconut cream poke cake, keep the following in your pantry:
WHITE CAKE MIX:
- Substitute a yellow cake mix
VEGETABLE OIL:
- Canola, vegetable, or coconut oil
- Avoid strongly flavored oils such as olive oil
COCONUT MILK:
- Use regular or low-fat coconut milk instead of water in the cake mix.
CREAM OF COCONUT:
- Located in the alcoholic mixer section of a supermarket
- Does not contain alcohol
SHAVED COCONUT:
- Substitute shredded coconut
FROZEN WHIPPED TOPPING:
- Because this cake is best made the night before, frozen whipped topping is better than real whipped cream.
These ingredients can be stored for months in the pantry or the freezer.
If you’re a fan of making cakes with ingredients straight out of your pantry, try this Extraordinary Glazed Chocolate Cake Made in a Food Processor. Except for the eggs and butter, you can stock up on the other ingredients for emergencies.
Baking tips for this quick Coconut Cake Dessert
1. Can I make this cake from scratch?
I don’t use a cake mix very often, but my attempts to make this cake from scratch were unsatisfactory. A cake mix’s light and airy texture will soak up the cream of coconut better than any of my scratch recipes.
2. Heat the cream of coconut before pouring it over the warm cake
I think slightly heating the coconut cream helps the cake absorb it readily. It also makes it easier to stir the cream of coconut before you pour it.
3. Are coconut milk and cream of coconut interchangeable?
While we’re on the topic, coconut milk and cream of coconut are radically different and are not interchangeable. Cream of coconut contains more fat and sugar than coconut milk.
4. How to poke holes in the cake
I used a K-bob stick to make the holes. Amie uses the handle of a wooden spoon for maximum absorption. You could also use a fork or a chopstick.
Frost the chilled cake with thawed whipped topping before sprinkling flaked icing on top.
Parting thoughts: If you prefer using a cake mix, be sure to check out my simple Coffee Angel Food Cake. Speaking of easy…how about a pie without a crust? Take a look at my popular Crustless Apple Pie.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Coconut Cake with a Cake Mix
Ingredients
- 1 white cake mix I like the Betty Crocker brand
- 1-1/4 cup coconut milk
- 15 ounce can cream of coconut
- 8 ounce container of whipped topping
- 1 cup flaked coconut
Instructions
- Prepare 1 white cake mix according to the directions on the box, substituting 1-1/4 cup coconut milk for the water in the mix. I like to use a stand mixer to mix it up. Bake in a 9 x 13-inch pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. If the cake overbakes, the crust will be too dry to absorb the cream of coconut.
- While the cake is still warm, poke holes all over the top of the cake with a skewer, a toothpick, a chopstick, or even a fork.
- Warm a 15 ounce can cream of coconutnut in the microwave for 1-1/2 minutes on HIGH, then pour over the cake. Chill in the refrigerator for several hours or overnight.
- Frost with 8 ounce container of whipped topping. Sprinkle 1 cup flaked coconut on top. Keep refrigerated.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.