The Best Coconut Cake

This coconut cake is moist and packed with coconut flavor, made easily with a pressure cooker.

Prep Time 15

Cook Time 30

Total Time 45

Servings 12 servings

Calories 420 kcal

1 box yellow cake mix
1 small box vanilla instant pudding mix (not Sugar Free)
4 large eggs room temperature
1 cup unsweetened coconut milk canned, like Taste of Thai
½ cup neutral oil (melted coconut oil works great)
1½ cup sweetened shredded coconut
8 oz cream cheese softened
½ cup butter room temperature
4 cups powdered sugar plus 1 teaspoon vanilla, pinch of salt, 1-2 tablespoons extra coconut milk for frosting
1 cup shredded or flaked coconut toasted for topping

Preheat your oven to 350 degrees Fahrenheit while you mix the cake batter.
Grab a big bowl and toss in the yellow cake mix and vanilla pudding mix. Mix those dry goodies up so it’s super even.
Next, dump in your eggs, coconut milk, and your neutral oil. Stir it until it’s all blended and smooth.
Now fold in the sweetened shredded coconut.
Pour into your greased 9 by 13 inch dish. Grease it well so the cake doesn’t stick.
Bake for 30 minutes or until a toothpick stuck in the middle comes out clean.
While the cake cools, it’s frosting time. Beat cream cheese and butter until they’re smooth and creamy.
Add powdered sugar gradually with vanilla and a pinch of salt. Mix until that frosting is dreamy and thick.
If the frosting seems thick, add a tablespoon or two of coconut milk to smooth it out.
Once the cake’s cooled completely, spread frosting all over the top and sprinkle toasted coconut on for the perfect finish.

Serve with tea or coffee for an extra delightful experience.