Gooey Coconut Cake (Printable Version)
Ultra-creamy, rich coconut cake with loads of tropical sweetness.
# What You'll Need:
→ Cake Base
01 -
2 large eggs
02 -
1/2 cup unsalted butter, melted
03 -
1 box white cake mix
→ Creamy Topping
04 -
1 teaspoon coconut extract (or swap in 1/2 cup shredded coconut instead)
05 -
4 cups powdered sugar
06 -
2 large eggs
07 -
8 ounces cream cheese, softened
→ Optional Garnish
08 -
Whipped cream
09 -
Toasted coconut flakes
# Steps to Follow:
01 -
Smear some butter or use cooking spray on your 9×13 pan, then set your oven to 350°F (175°C).
02 -
Toss the cake mix, melted butter, and eggs into a bowl. Mix everything until it's like soft cookie dough. Push this mix all over the bottom of your pan.
03 -
Now in a new bowl, go ahead and blend together cream cheese, eggs, coconut extract, and powdered sugar. Beat it till it's smooth and thick.
04 -
Take your creamy mix and pour it over your base. Spread it so it covers everything nicely.
05 -
Bake about 40 to 45 minutes. Pull it out when you see a golden top that still has a soft wobble in the center. That means it'll be gooey inside.
06 -
Let your treat cool down all the way before you cut it. You can keep it plain or pile on some whipped cream or coconut flakes.
# Additional Notes:
01 -
If your cream cheese is at room temp, it'll mix smooth and be way easier to work with.
02 -
Look for a soft wiggle in the middle when you pull it from the oven. That's how you know the center will be gooey.
03 -
Go ahead and sprinkle shredded coconut over the top before baking, or stir some right into the creamy layer if you want extra texture.
04 -
Leftovers? Pop them into a container and stash in the fridge. They'll be good for three days.