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Bite into this sweet and gooey coconut treat that almost fakes a bakery finish but is super easy to throw together. The base is made with boxed cake mix and gets loaded up with a creamy coconut layer. Every forkful will have you dreaming about beaches and sunshine—it's that good.
I whipped up this cake for my sister’s birthday because I needed something fast but showy. Everyone guessed it was made from scratch and now I’m stuck making it for every party. The melty coconut topping is what keeps them coming back for more.
Delicious Ingredients
- Toasted coconut flakes: toss on top for a nice crunch and to make it look extra pretty
- Optional shredded coconut: mix in for some chewiness and extra coconut punch
- Coconut extract: pours in tons of sunshine-y flavor all through the cake
- Powdered sugar: brings that luscious sweetness to the top layer and keeps things smooth
- Cream cheese: gives the topping its gooey magic while keeping the whole thing from getting too sugary
- Large eggs: help everything stick together and give both parts some structure
- Unsalted butter: makes the base rich and gives it that dense, awesome texture
- White cake mix: easy way to start and lets the coconut stay the star here
Simple How-To Steps
- Cool and Slice:
- Let your cake chill out on the counter until it’s totally cool before you cut into it. Waiting helps the layers set and slice better. Try rinsing your knife with hot water and wiping between cuts for clean pieces.
- Bake to Gooey Goodness:
- Pop the pan in your hot oven and bake for about 40 to 45 minutes. The top should look lightly golden with the very middle still jiggly if you wobble the pan—don’t worry, that’s what makes it gooey. The edges settle up more than the middle.
- Spread on the Cream:
- Pour your cream cheese topping over the cookie base and gently spread it so it reaches every corner. Make sure you cover the whole surface or you’ll have uneven bites.
- Mix Up the Creamy Layer:
- Whip the cream cheese until it’s silky before you add your eggs, coconut extract, and powdered sugar. Take your time to make it nice and smooth, scraping the bowl often so you don’t miss any bits.
- Get the Cake Base Ready:
- Stir cake mix, eggs, and melted butter together in a big bowl until it’s soft and doughy, making sure there’s no dry flour hiding. Press it into the bottom of your greased pan, getting it all the way out to the edges and flattened out.
- Fire Up the Oven:
- Switch on your oven to 350°F and let it preheat while you gather your stuff. A hot oven helps both the cake and topping bake evenly but still gives you that special gooey middle.
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Coconut extract is my hidden weapon here. I tried making it with just vanilla once and it lost all its tropical magic. My grandma said coconut desserts always make people happy—my family’s faces light up when I serve this every time. She was totally right.
Keeping It Fresh
After cooling down completely, cover the cake tight with plastic wrap or move it into a container that gets a good seal. Toss it in the fridge for up to three days—though honestly, it’s usually gone way sooner. It gets even tastier after sitting overnight in the fridge, since the layers come together and the creamy layer sinks in. If you’re serving it cold, leave slices out for about 15 minutes to let the middle get all ooey-gooey again.
Fun Ways To Mix It Up
There’s loads you can do with this cake. Try adding half a cup of crushed pineapple to the topping—adds a fun tang that goes great with coconut. Or toss in a teaspoon of lime zest for a coconut-lime vibe. Chocolate fan? Sprinkle white chocolate chips over the base before you pour on the topping. For the holidays, you can even color the topping or add festive sprinkles before you bake.
How To Serve It Up
You can cut this into squares for parties or dress it up for fancier events. I like to sprinkle on some powdered sugar and top each piece with whipped cream and crunchy coconut flakes. A few fresh berries look awesome and their tartness goes great with all the sweet. Want to really spoil yourself? Pop a slice in the microwave for about 10 seconds and put a scoop of vanilla ice cream on top. Cold ice cream melting into warm goo—it’s the best.
Recipe Questions & Answers
- → Is it ok to swap out the cake mix for something else?
Definitely! White cake mix is a classic here, but yellow or vanilla mixes swap in just fine if that’s what you’ve got handy.
- → Not a fan of coconut extract—what can I use instead?
No worries if coconut extract’s out. Try a splash of vanilla and a handful of shredded coconut, or even almond extract for something different but still tasty.
- → Can I prep this treat ahead of time?
You sure can! Go ahead and bake it the day before. Letting it chill in the fridge overnight bumps up the gooey goodness and really brings out the flavors.
- → What about freezing—will it work?
Yep! Just cut the cake, wrap up each piece tight with plastic, pop ’em in a sealed container or bag, and freeze. Pull a slice from the freezer and thaw in the fridge before eating.
- → Any tips for making a gluten-free version?
It’s easy—just grab a gluten-free white cake mix instead of regular. It’s also smart to peek at the other packaging so nothing sneaky gluten-wise gets in.