Ingredients
Scale
- 1 box (15.25 oz) White or Yellow Cake Mix
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 1 cup Shredded Sweetened Coconut
- Optional: Coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan with non-stick spray. In a large mixing bowl, empty the entire box of cake mix. Pour in the full can of coconut milk. Do not worry if the coconut milk has separated in the can; simply pour it all in. Stir the mixture by hand until just combined. Fold in the shredded coconut gently to ensure even distribution throughout the batter.
- Pour the batter into your prepared baking pan and smooth the top with a spatula. Place the pan in the center rack of the oven. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. The top should be slightly golden. If you prefer a “dump cake” style, you can sprinkle extra coconut on top halfway through the baking process to toast it directly on the cake.
- Remove the cake from the oven and let it cool in the pan for at least 15 minutes. This allows the moisture to settle, ensuring a “bakery style” texture. Slice the cake into squares and serve. For an extra touch of elegance, top each slice with a dollop of whipped cream and a sprinkle of toasted coconut flakes. This cake is delicious served warm or at room temperature.
- Cook Time: 35 minutes