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Coconut Cake Recipe

Ingredients:

  • 1 bag cake mix

  • 2 tsp coconut extract

  • 1/2 cup of shredded coconut (optional)

  • 2 eggs

  • 1 cup vegetable oil

  • 1 1/2 cup hot water

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Generously spray two 9-inch cake pans with non-stick spray and line the bottoms with parchment paper.

  3. Pour cake mix into a large bowl.

  4. Add vegetable oil, eggs, and water.

  5. Blend until smooth, scraping down sides of bowl. Batter will be very thin.

  6. Add coconut extract and and blend again.

  7. If using stir in the shredded coconut.

  8. Divide the batter evenly into the prepared cake pans.

  9. Bake for 24–27 minutes, until a toothpick inserted in the center comes out with a few crumbs.

  10. Cool cakes completely before frosting.

  • For cupcakes, line muffin tins with paper liners. Put 3 tablespoons of batter in each liner. 

  • Bake for 11-16 minutes or until a toothpick comes out with few crumbs.

  • Makes 24 cupcakes.

  • Frost with your favorite frosting.

©2025 by Banks Baking

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