Ingredients:

  • 1 box (14.25 oz) white cake mix
  • 1 cup full-fat coconut milk
  • 3 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup melted coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp coconut extract
  • 8 oz lite cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 2 tbsp thick coconut milk (from can)
  • 1 tsp vanilla extract
  • 1 1/2 cups unsweetened shredded coconut

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  2. In a large bowl, beat the eggs, coconut milk, Greek yogurt, melted coconut oil, vanilla extract, and coconut extract until smooth and emulsified.
  3. Gradually add the white cake mix on low speed until just combined; do not overmix.
  4. Pour batter into the pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Place unsweetened shredded coconut in a skillet over medium heat and stir constantly for 3–5 minutes until mahogany-gold.
  6. Allow the cake to cool completely on a wire rack.
  7. Beat lite cream cheese and butter until fluffy. Slowly incorporate powdered sugar, vanilla, and thick coconut milk.
  8. Spread a layer of frosting over the cooled cake and press the toasted coconut firmly into the surface.