The Best Coconut Cake

Ingredients

To make the cake

• 1 yellow cake mix
• 1 vanilla instant pudding mix
• 4 large eggs
• 1 cups water
• 0.5 cups melted coconut oil
• 1.5 cups sweetened shredded coconut

To make the frosting

• 8 oz cream cheese
• 0.5 cups salted butter
• 4 cups powdered sugar
• 1 tsp vanilla
• 1-2 tbsp heavy cream or milk
• pinch of salt

To toast coconut

• 1 cups shredded or flaked coconut

Instructions

1. Preheat the oven to 325 °F and line three 8‑inch round cake pans with parchment paper, then spray with cooking spray.
2. In a large mixing bowl fitted with the paddle attachment, combine the yellow cake mix, vanilla instant pudding mix, eggs, water, and melted coconut oil; mix on medium speed for about 2 minutes, then fold in the sweetened shredded coconut.
3. Divide the batter evenly among the three prepared pans, smooth the tops, and bake for about 25 minutes, or until the cakes are lightly golden and a light touch springs back.
4. Cool the cakes in the pans for 15–30 minutes, then remove to a cooling rack; optionally wrap the layers in plastic wrap and freeze until ready to frost.
5. Beat the softened cream cheese and salted butter together until smooth, then add powdered sugar, vanilla, heavy cream (or milk), and a pinch of salt; beat just until fluffy.
6. Melt a teaspoon of butter in a skillet over low‑medium heat, add the shredded or flaked coconut, and toast until lightly browned; spread the toasted coconut on a sheet of wax paper to cool.
7. Place the first cake layer (top side up) on a plate, spread a thin layer of frosting over it, then stack the second layer and repeat; place the final layer top side down.
8. Apply a thin crumb‑coat of frosting over the entire cake, chill for 10–15 minutes, then frost the cake with the remaining frosting and press the toasted coconut onto the sides and top.