Our Coconut Supreme Cake with Coconut Buttercream Frosting is moist and light with a tropical coconut flavor! Recently we celebrated my Dad’s 84th birthday (we’re so blessed!) and since most of us love coconut John and I thought we would make him this delicious Coconut Supreme Cake with Coconut Buttercream Frosting. Sounds rich and decadent, doesn’t it?! It sure is and this cake is easy because it uses a Duncan Hines Coconut Supreme cake mix. It’s also super moist and lower in calories and fat using my calorie saving cake tip. As you may know, I use this tip on most of my cake recipes because it works great, nobody can tell the cakes are lighter and it saves each cake a ton of calories and fat!
This cake is absolutely dreamy and if you love coconut and saving fat and calories (who doesn’t?) then you’ll probably want to make this cake for your family and friends too!
This cake looked so pretty sitting on my Mom’s dining room buffet.
Shake the can of coconut milk and reserve one (1) cup for the frosting. Using coconut milk instead of water in the cake batter and instead of milk in the frosting really intensifies the coconut flavor in this cake!
Mix the cake according to the instructions on the cake box, but use the ingredients listed in this recipe. Evenly divide and smooth the batter between the cake pans.
Tip: I use a cookie scooper to divide the batter and then weigh the cake pans on my handy kitchen scale to make sure the pans have the same amount of batter. This will insure even baking and the cakes will be done at the same time.
Bake in a preheated 350 degrees F oven for 25 minutes, or until light golden brown. Use my toothpick tip to check the cakes and to assure they’re not over baked.
Remove the cakes from the oven and cool 10 minutes in pans. Carefully place one (1) of the cakes on a cake server and the other on a cooling rack. Cool completely.
Make the coconut buttercream frosting. Get the steps at my post best buttercream frosting, it truly is the best buttercream frosting and now we’ve made a Coconut Buttercream Frosting too – yum!
This frosting is creamy, light and fluffy and not too sweet – the perfect buttercream in our opinion.
Place small pieces of wax paper all around and just under the cake. Put a large dollop of frosting in the middle of the first layer. Smooth evenly but don’t frost all the way to the edges. Sprinkle 1/4 cup flaked coconut and then place the second cake on top.
See notes below for a cake that looks more homemade or for a more professional bakery style cake.
Place another large dollop of frosting on the second cake and smooth evenly. Then place small dollops around the edge (left image) so you can smooth the frosting down and around the sides (right image). Continue this process until the entire cake is evenly covered.
Place the remainder of the frosting on top of the cake and smooth it out. Take the back of a spoon and make small peaks around the top, optional – but pretty (left image). Sprinkle the remaining 1/4 cup coconut and carefully remove the pieces of wax paper (right image).
- 1 (16.5 oz) Coconut Supreme cake mix by Duncan Hines
- 3 large eggs, room temperature
- 1/2 cup light mayonnaise
- 1 (13.5 oz) can coconut milk, *reserve 1 cup for frosting
- 1 cup coconut milk & water, use the remainder of the coconut milk then add enough water to equal 1 cup
- For the Coconut Buttercream Frosting:
- 1 cup coconut milk
- 3 tablespoons flour, unbleached or all-purpose
- 1 cup butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- For the topping:
- 1/2 cup coconut, divided
- Preheat oven to 350 degrees F and generously grease two (2) 9" cake pans.
- Shake the can of coconut milk and reserve one (1) cup for the frosting.
- Mix the cake according to the instructions on the cake box, but use the ingredients listed above. Evenly divide and smooth the batter between the cake pans.
- Bake in a preheated 350 degrees F oven for 25 minutes, or until light golden brown. Use my toothpick tip to check the cakes and to assure they're not over baked.
- Remove the cakes from the oven and cool 10 minutes in pans. Carefully place one (1) of the cakes on a cake server and the other on a cooling rack. Cool completely.
- For the frosting: In a sauce pan whisk together the coconut milk and flour. Stir constantly over medium high heat until thickened, this will take a few minutes. Set aside to cool until the bottom of the pan is warm to the touch. See TIP below.
- While the thickened coconut milk mixture is cooling, combine and beat the butter, sugar and vanilla extract in a mixing bowl until light and creamy, about a minute. Take the cooled, thickened milk mixture and stir thoroughly. Then add a tablespoon at a time to the butter mixture, beating on medium high speed until all the thickened coconut milk mixture is added. Beat an additional minute or two until the frosting is smooth and extra creamy.
- For decorating the cake: Place small pieces of wax paper all around and just under the cake. Put a large dollop of frosting in the middle. Smooth evenly but don't frost all the way to the edges. Sprinkle 1/4 cup flaked coconut and then place the second cake on top. See note below.
- Place another large dollop of frosting and smooth evenly. Then place small dollops around the edge so you can smooth the frosting down and around the sides. Continue this process until the entire cake is evenly covered.
- Place the remainder of the frosting on top of the cake and smooth again. Take the back of a spoon and make small peaks around the top, optional, but pretty. Sprinkle the top with the remaining 1/4 cup flaked coconut and carefully remove the pieces of wax paper.
For a 'Homemade' looking (rounded) cake, place the second cake on top with the rounded side up. For a flatter, 'Professional' looking cake, place the second cake with the rounded side down.
For the frosting: To cool the hot milk and flour mixture, place it in the freezer on a hot pad for 5-7 minutes.
This frosting recipe makes enough to cover (1) 9" x 13" cake, or (2) 9" round cakes or 24 cupcakes.
Special Moments from My Dad’s Birthday Dinner
Starting with my Dad in front and going left, Chase, our nephew, Dominic, our brother-in-law, Darlene, my sister, Charlene, her twin, Me, John and Ben, our nephew. My Mom was busy getting things together and our niece, Melissa (from The Bee’s Knees) was taking the picture.
My Mom is an excellent cook but the roast beef up front is actually Chelsea’s Crock Pot Roast Beef. It’s so tender and delicious and makes its own gravy as it cooks – how awesome! We also enjoyed our Maple Glazed Carrots and some No-Knead Rustic Bread.
My Dad sharing a reading that really touched him from his morning devotions.
Ok, this wasn’t part of my Dad’s Birthday dinner but it is such a beautiful white peacock, and coconut is white and tropical, so I thought you might enjoy seeing it. I had never seen one before and we saw this one at St. Augustine recently. I sure do love living in Florida!
Here’s Me and my Dad. He had a very nice birthday dinner and loved his Coconut Supreme Cake. I’m grateful that he’s been a big part of my life for many years and I love him so much!