The Halfway Homemade Cake I Make Every Single Valentine's Day
Ingredients
For the cake
- Nonstick cooking spray
- 1 cup sweetened coconut flakes, divided
- 1 (15.25-ounce) boxed white cake mix, preferably Super Moist
- 3 large eggs
- 1 cup canned full-fat coconut milk
- 1/4 cup vegetable oil or melted unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon lime zest
For the frosting
- 8 ounces cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 2 to 3 cups powdered sugar, as needed
- 2 teaspoons vanilla extract
Instructions
- 1
Preparation - Preheat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.
- 2
Toast the coconut - Toast the coconut: On a large baking sheet, spread the coconut flakes into an even layer. Bake in the preheated oven, stirring halfway through, until the coconut is golden brown and toasted, 5 to 8 minutes. Keep a close eye on the coconut as it can burn quickly. Let cool on the baking sheet (as it cools, it will continue to toast from the residual heat).
- 3
Make the cake batter - Make the cake batter: In a large bowl, combine the cake mix, eggs, coconut milk, vegetable oil or melted butter, vanilla extract, and lime zest. Mix with a rubber spatula until completely combined. Fold 3/4 cup of the toasted coconut into the batter. Pour the batter into the greased baking pan.
- 4
Bake - Bake: Bake according to the package directions until lightly golden and a toothpick comes out clean, 20 to 28 minutes. Let cool in the pan.
- 5
Make the frosting - Make the frosting: Using an electric mixer, beat together the softened cream cheese and butter on medium speed until smooth, 3 to 4 minutes. Use a rubber spatula to scrape down the sides. On low speed, add 2 cups of powdered sugar and the vanilla extract. Scrape the sides of the bowl down to fully incorporate. Mix until creamy, adding more sugar as needed, a little at a time, to get your desired sweetness and thickness.
- 6
Decorate and serve - Decorate and serve: Use an offset spatula to spread the frosting on top of the cooled cake. Sprinkle with the remaining 1/4 cup toasted coconut flakes. Cream cheese frosted cakes can sit in a room-temperature kitchen for up to one day. To store longer, cover with plastic wrap or a cake cover and refrigerate for up to 4 days. Remove from the fridge 30 minutes before serving to bring to room temperature.
