If you’re a coconut lover, this Ooey Gooey Coconut Cake is a dream come true! With a soft, buttery cake base and a rich, creamy coconut-flavored topping, this dessert is pure indulgence. It’s incredibly easy to make, and every bite melts in your mouth. Whether you’re baking for a family gathering, a holiday treat, or just a sweet craving, this cake is guaranteed to impress.
Ingredients
For the Cake Base:
- 1 box white cake mix
- ½ cup unsalted butter, melted
- 3 large eggs
For the Gooey Coconut Layer:
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract (or ½ cup shredded coconut for texture)
- 1 large egg (for brushing)
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan to prevent sticking.
Step 2: Make the Cake Base
- In a large mixing bowl, combine the melted butter and white cake mix until well blended.
- Add 3 eggs, one at a time, mixing well after each addition.
- Spread the cake batter evenly into the prepared baking pan.
Step 3: Prepare the Gooey Coconut Layer
- In another bowl, beat together the softened cream cheese, powdered sugar, and coconut extract until smooth. (If using shredded coconut, stir it in at this stage).
- Gently spread the cream cheese mixture over the cake batter in the pan.
- Lightly beat the remaining egg and brush it over the cream cheese layer for a golden finish.
Step 4: Bake to Perfection
- Bake for 30 to 35 minutes, or until the edges are golden brown and the center is set.
- Let the cake cool slightly before slicing. The middle should still be a little soft and gooey!
Tips and Variations
- Extra Coconut Flavor: Sprinkle toasted coconut flakes on top after baking for a tropical twist.
- Chocolate Coconut Cake: Add ½ cup chocolate chips to the batter for a decadent combination.
- Nutty Crunch: Stir in ¼ cup chopped pecans or almonds for added texture.
- Lemon Coconut Cake: Replace coconut extract with 1 teaspoon of lemon extract for a citrusy touch.
- Serving Suggestion: Drizzle with caramel or white chocolate sauce for an extra indulgent dessert!
Low-Carb and Keto-Friendly Substitutes
- Flour Alternative: Use almond flour or coconut flour instead of cake mix.
- Sugar Substitute: Swap powdered sugar with erythritol or stevia for a keto-friendly version.
- Butter Options: Replace regular butter with coconut oil or grass-fed butter.
How to Store Ooey Gooey Coconut Cake
Refrigerator:
- Store in an airtight container for up to 5 days.
- Serve cold or reheat slightly in the microwave for a warm treat.
Freezer:
- Wrap individual slices in plastic wrap, then store in a freezer-safe container.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before serving.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! This cake stores well in the fridge, so you can make it a day ahead and serve it chilled or reheated.
2. Can I use a different cake mix?
Absolutely! Try yellow cake mix for a richer flavor or chocolate cake mix for a coconut-chocolate combo.
3. My cake is too gooey in the middle. Is it undercooked?
This cake is supposed to be soft and gooey in the center. However, if it’s too runny, bake for an additional 5 minutes and let it cool completely before slicing.
4. Can I use fresh coconut instead of extract?
Yes! Substitute ½ cup shredded coconut for the extract to get a natural coconut flavor.
5. What’s the best way to serve this cake?
It’s delicious warm or chilled! Serve with whipped cream, a scoop of vanilla ice cream, or a sprinkle of toasted coconut on top.
This Ooey Gooey Coconut Cake is a rich, creamy, and irresistible dessert that’s incredibly easy to make. Whether you’re a coconut fanatic or just love a sweet, buttery treat, this recipe is sure to become a favorite in your kitchen. Enjoy!