Are you looking for a delicious and easy-to-make dessert that combines the richness of coconut with the convenience of a cake mix? Look no further! Duncan Hines Coconut Cake Mix is a game-changer, offering endless possibilities for creative bakers. In this article, we’ll dive into 18 scrumptious recipes that showcase the versatility of this beloved mix. From tropical flavors to decadent chocolate drizzles, these mouthwatering creations are sure to satisfy any sweet tooth.
In the following pages, you’ll discover a treasure trove of coconut-based delights, each one carefully crafted to bring out the best in the Duncan Hines Coconut Cake Mix. Whether you’re a seasoned baker or just starting out, we’ve got you covered with recipes that range from classic and comforting to innovative and bold.
Tropical Coconut Pineapple Cake
Elevate your baking game with this moist and flavorful Tropical Coconut Pineapple Cake, featuring the sweetness of pineapple and the creaminess of coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 can (8 oz) crushed pineapple in juice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1 tablespoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine coconut, butter, eggs, pineapple, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with heavy cream, beginning and ending with dry ingredients.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Coconut Cream Cheese Pound Cake
This decadent pound cake combines the creaminess of coconut and cream cheese with the richness of butter and sugar, resulting in a deliciously moist and flavorful dessert.
Ingredients:
– 1 (8 oz) package cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 1 cup shredded coconut
– 2 cups all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream together the cream cheese and butter until smooth.
3. Gradually add the sugar and beat until combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Stir in the shredded coconut and flour.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 50-60 minutes
Toasted Coconut Layer Cake
Elevate your baking game with this moist and flavorful toasted coconut layer cake, perfect for any special occasion or everyday treat. The combination of shredded coconut, toasted to perfection, and creamy frosting will transport you to a tropical paradise.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup unsalted butter, melted
– Confectioners’ sugar, for dusting
– Toasted Coconut Buttercream Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and melted butter. Add shredded coconut and whisk until combined.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Coconut Lime Bundt Cake
Moist and flavorful, this coconut lime bundt cake is a tropical twist on the classic dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup freshly squeezed lime juice
– 1/4 cup coconut cream
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, unsweetened shredded coconut, and baking powder.
3. In a large bowl, combine softened butter, eggs, vanilla extract, and lime juice. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour in coconut cream and mix until batter is smooth.
6. Pour batter into prepared bundt pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Coconut Macaroon Cake with Chocolate Drizzle
This moist and flavorful cake combines the sweetness of coconut macaroons with the richness of dark chocolate, perfect for any occasion.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– Salt to taste
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together coconut, sugar, and eggs.
3. Add softened butter, vanilla extract, and mix until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet mixture, mixing until smooth.
6. Pour batter into prepared dish and bake for 35-40 minutes or until a toothpick comes out clean.
7. Melt chocolate chips in a double boiler or microwave-safe bowl. Drizzle over cooled cake.
Cooking Time: 35-40 minutes
Coconut Rum Cake with Glaze
Coconut Rum Cake with Glaze Recipe
Elevate your cake game with this moist and flavorful coconut rum cake, topped with a sweet and tangy glaze.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup heavy cream
– 2 large eggs
– 2 tablespoons dark rum
– Confectioners’ sugar, for dusting (optional)
– Glaze ingredients: 1 cup powdered sugar, 2 tablespoons coconut milk, 1 tablespoon dark rum
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in heavy cream and dark rum.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool for 10 minutes before transferring to a wire rack.
8. For glaze, whisk together powdered sugar, coconut milk, and dark rum until smooth. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Coconut Banana Upside-Down Cake
Coconut Banana Upside-Down Cake: A tropical twist on a classic dessert, this moist and flavorful cake is perfect for warm weather or any time you want to brighten up your day. With the sweetness of ripe bananas, the richness of coconut, and the crunch of toasted pecans, this cake is sure to be a hit.
Ingredients:
– 3 large ripe bananas, sliced
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup shredded coconut
– 1/2 cup chopped pecans, toasted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) tube pan or Bundt pan.
2. In a large skillet, melt butter over medium heat. Add bananas and cook, stirring occasionally, until caramelized, about 5 minutes.
3. In a separate bowl, whisk together sugar, eggs, vanilla extract, flour, baking powder, and salt.
4. Pour batter over banana mixture in the prepared pan. Top with coconut and pecans.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before flipping onto a wire rack to cool completely.
Cooking Time: 45-50 minutes
Coconut Mango Tres Leches Cake
Moist vanilla cake soaked in a mixture of coconut milk, mango puree, and evaporated milk creates a decadent dessert perfect for warm weather. This unique twist on traditional tres leches cake combines the sweetness of mango with the creaminess of coconut.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup mango puree
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt. Add coconut milk, whole milk, eggs, mango puree, and vanilla extract. Mix until smooth.
3. Pour batter into prepared baking dish. Bake for 25-30 minutes or until toothpick comes out clean.
4. Remove from oven and poke holes all over the cake.
5. In a bowl, whisk together coconut milk, evaporated milk, and mango puree. Pour mixture evenly over the cake.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Coconut Chocolate Marble Cake
Elevate your dessert game with this moist and decadent Coconut Chocolate Marble Cake, featuring a rich coconut flavor and velvety chocolate swirl.
Ingredients:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup unsalted butter, softened
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk, at room temperature
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, milk, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Melt chocolate chips in a double boiler or microwave-safe bowl; let cool slightly.
6. Pour half the cake batter into the prepared loaf pan. Drizzle with melted chocolate.
7. Top with remaining cake batter and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Coconut Almond Joy Cake
Elevate your dessert game with this moist and flavorful Coconut Almond Joy Cake, featuring the perfect blend of tropical coconut and nutty almonds.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sliced almonds
– 1 cup whole milk, at room temperature
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour and unsweetened shredded coconut. Set aside.
3. In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the flour-coconut mixture, then milk, until smooth.
5. Stir in sliced almonds.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 35-40 minutes
Coconut Carrot Cake with Cream Cheese Frosting
This moist and flavorful cake combines the sweetness of carrots with the richness of coconut, topped with a tangy cream cheese frosting. Perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1 cup grated carrots
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add coconut, carrots, oil, eggs, and vanilla extract; mix until combined.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool completely before frosting with cream cheese frosting (see below).
Cream Cheese Frosting:
1. Beat cream cheese and butter until smooth.
2. Add vanilla extract; mix well.
3. Gradually add powdered sugar, beating until fully incorporated.
Coconut Lemon Zest Cake
This moist and flavorful cake combines the sweetness of coconut with the brightness of lemon, finished with a burst of citrusy zest.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and coconut.
3. In a large bowl, whisk together butter, eggs, lemon zest, lemon juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 25-30 minutes
Servings: 8-10
Coconut Berry Trifle Cake
A tropical twist on the classic trifle cake, this Coconut Berry Trifle Cake combines sweet coconut custard with fresh berries and fluffy sponge cake. Perfect for a warm weather dessert or special occasion.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 2 cups (250g) confectioners’ sugar
– 4 large egg whites
– 1 cup (120ml) coconut milk
– 1 teaspoon vanilla extract
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (120g) granulated sugar
– 1 cup (120ml) whole milk, at room temperature
– Fresh berries (strawberries, blueberries, raspberries), for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together butter, confectioners’ sugar, egg whites, coconut milk, and vanilla extract.
3. Gradually add flour and granulated sugar; mix until just combined.
4. Pour in whole milk and mix until smooth.
5. Bake for 25-30 minutes or until cake is golden brown.
6. Allow to cool completely before assembling trifle.
Cooking Time: 25-30 minutes
Coconut Coffee Cake with Streusel Topping
This tropical twist on a classic coffee cake combines the sweetness of coconut and the crunch of streusel topping, perfect for breakfast or brunch. A hint of cinnamon and nutmeg adds depth to this sweet treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Streusel topping (see below)
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Whisk together dry ingredients in a large bowl.
3. Add softened butter, egg, and vanilla extract; mix until smooth.
4. Fold in unsweetened shredded coconut.
5. Pour batter into prepared baking dish.
6. Top with streusel topping (see below).
7. Bake for 35-40 minutes or until golden brown.
Streusel Topping:
1. Mix flour and sugar in a small bowl.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Sprinkle over coffee cake batter before baking.
Coconut Peach Cobbler Cake
This moist and flavorful cake combines the sweetness of peaches with the creaminess of coconut, topped with a crunchy cobbler crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh peaches, sliced
– 1 cup coconut flakes
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, unsweetened shredded coconut, baking powder, and salt.
3. Add melted butter, heavy cream, eggs, and vanilla extract. Whisk until smooth.
4. Fold in sliced peaches.
5. Pour batter into prepared baking dish.
6. Sprinkle coconut flakes evenly over the top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Coconut Pumpkin Spice Cake
Coconut Pumpkin Spice Cake: A moist and aromatic dessert that combines the warmth of pumpkin spice with the creaminess of coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup canned pumpkin puree
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, coconut, pumpkin puree, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat butter until creamy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 35-40 minutes
Coconut Red Velvet Cake
Elevate your cake game with this unique take on the classic red velvet recipe, featuring the creamy richness of coconut. This moist and flavorful cake is perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine coconut, butter, eggs, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Gradually add buttermilk, mixing until smooth.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 30-35 minutes
Coconut Chai Spiced Cake
Warm up with a moist and aromatic cake infused with the flavors of coconut and chai spices.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon ground black pepper
– 1/8 teaspoon ground ginger
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, cardamom, black pepper, and ginger.
3. In a large bowl, whisk together milk, eggs, vanilla extract, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the unsweetened shredded coconut.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 35-40 minutes
Summary
Get creative with Duncan Hines Coconut Cake Mix and try out these 18 mouth-watering recipes! From sweet treats like Tropical Coconut Pineapple Cake and Coconut Macaroon Cake with Chocolate Drizzle, to savory delights like Coconut Coffee Cake with Streusel Topping and Coconut Pumpkin Spice Cake. With a range of flavors and textures, there’s something for everyone in this collection of delicious Duncan Hines Coconut Cake Mix recipes.
