Grandma’s super simple coconut cake is one of our favorite recipes. A moist french vanilla cake topped with cream cheese frosting and shredded coconut.
When it comes to cakes, we know Grandmas make the best cake recipes. Growing up, this coconut cake was one of Kim’s favorite desserts. Her Grandmother used to make it all the time and still does when we come to visit. Now, just to clarify, this is Kim’s other Grandmother. As the one on her Father’s side passed recently. We shared her Mexican spaghetti recipe back in July.
This coconut cake is made with the simplest of ingredients. We used a Duncan Hines French Vanilla Cake Mix and homemade cream cheese frosting for the icing. Kim’s Grandmother insisted on two things that would make the dish perfect. First, it had to be a Duncan Hines French Vanilla mix and exactly one box of powdered sugar.
Don’t ask me why, but she proclaimed that these two consistent ingredients are what gives the coconut cake its flavor and texture. If I have learned one thing, it’s that you don’t argue with Grandmas when it comes to cooking. They always know best.
And any doubts you may have will melt away once you take a bite of this coconut cake. Speaking of melting, that’s what happens to the frosting, it melts in your mouth, rich and sugary. As you may have gathered from the name, this offering is easy to make.
Of course, using a cake mix takes a lot of the guesswork out of the occasion. Just follow the box’s instructions to prepare the sheet cake. Once the coconut cake is done and cooling, you can get the frosting ready. However, please let the cake cool completely before trying to ice it.
Remember, if the frosting melts in your mouth, it will melt on a warm cake too. In closing, I encourage you to make this coconut cake for you and your loved ones. Sharing a family recipe is a way to show affection to another person. So, why not whip together a scrumptious dessert that you all can enjoy. I wish everyone a long life, love everlasting, and a tummy full of cake!
Grandma's super simple coconut cake is one of our favorite recipes. A moist french vanilla cake topped with cream cheese frosting and shredded coconut.
- 1 15.25 Ounce Box of Duncan Hines French Vanilla Cake Mix (use different brand at your own risk)
- 3 Grade A Eggs
- 1 Cup Water
- 1/3 Cup Canola or Vegetable Oil
- 8 Ounces Cream Cheese (softened)
- 1 16 Ounce Box of Powdered Sugar
- 7 Ouces Sweetened Shredded Coconut
First, preheat your oven to 350 degrees F. and spray a 13 x 9 in sheet pan with non-stick cooking spray or butter.
Next, in a stand mixer or large bowl and using a hand mixer, combine the cake mix, eggs, oil, and water until the batter is smooth.
Last, pour the batter into the sheet pan and place the cake into the oven to bake for 18-23 minutes or until the cake is fully cooked. Use the "toothpick" method to ensure the cake is done. Once it's cooked, place the dish on a cooling rack to come to room temperature for at least 30 minutes.
First, while the cake cools, combine the cream cheese and powdered sugar in a mixing bowl. Blend the ingredients until the frosting is well-blended and creamy.
Next, after the cake has cooled, use a spatula to evenly spread the frosting over the cake.
Last, sprinkle the shredded coconut over the frosting. You can serve the dessert now or cover it and store it in your fridge for up to three days.
The calorie count listed is an approximation based on the ingredients in the recipe. Actual calories may vary. Prep time includes cooling time for the cake before adding the frosting. The coconut cake can be covered and stored in your fridge for up to three days.