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Coconut Cake

Rustic Coconut Cake

Rustic Coconut Cake is an amazingly moist cake bursting with coconut flavor.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 1256kcal
Author: Wendy


  • 9 x 13 baking pan


  • 1 box yellow cake mix
  • 2 boxes instant vanilla pudding small boxes
  • 1 cup unsweetened coconut milk shake the can well first!
  • 3/4 cup vegetable oil
  • 5 large eggs
  • 1 tsp. coconut extract

Frosting Ingredients

  • 3 cups powdered sugar
  • 3-5 tablespoon heavy cream
  • ½ C unsalted butter
  • 1 tsp. Vanilla extract
  • ¾ cup toasted coconut


  • Preheat the oven to 325 degrees.
  • Spray the bottom and sides of a 9x13 baking dish with non-stick cooking spray.
  • Set aside.
  • In a large bowl, mix cake mix, instant pudding, coconut milk, oil,
  • eggs and coconut extract until well combined.
  • Bake for around 30 minutes, until the cake no longer jiggles.
  • Allow the cake to cool completely.
  • Prepare the frosting:
  • Add all ingredients to a large mixing bowl.
  • Mix on low speed for 2-3 minutes until ingredients are combined.
  • Then mix on medium speed for an additional 3 minutes until frosting is
  • peaking, meaning that it is holding its shape.
  • Spread the frosting evenly over the sheet cake.
  • Toast the coconut over medium heat for 4-5 minutes until golden brown.
  • Stirring often so as to not burn the coconut.
  • Sprinkle the coconut over the sheet cake evenly.


Toast your coconut in a skillet on medium high heat for 5 to 6 minutes until golden brown.  Be sure to stir often so it doesn't burn. 


Serving: 1slice | Calories: 1256kcal | Carbohydrates: 164g | Protein: 10g | Fat: 65g | Saturated Fat: 48g | Cholesterol: 187mg | Sodium: 867mg | Potassium: 251mg | Fiber: 3g | Sugar: 123g | Vitamin A: 781IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 3mg