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  1. Vanilla-Coconut Cake

Vanilla-Coconut Cake

02:25:00 16 servings, 1 piece (83 g) each
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16 servings, 1 piece (83 g) each

Coconut extract adds delightful flavour to both the vanilla cake and cream cheese icing in this easy-to-make cake recipe. And as a bonus, the coconut chips add the simple, yet perfect, topping.

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Make It

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  • Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, stirring coconut extract and vanilla extract into the batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Beat cream cheese product and icing sugar in medium bowl with mixer until blended. Gradually add milk, mixing well after each addition. Gently stir in Cool Whip.
  • Place 1 cake layer on plate; spread top with 1 cup cream cheese icing. Sprinkle with 1/2 cup coconut chips; cover with second cake layer. Frost top and side of cake with remaining icing. Press remaining coconut chips into icing on top and side of cake.
  • Refrigerate 1 hour.

How to Store

Keep iced cake refrigerated.


  • 16 servings, 1 piece (83 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (83 g) each
Calories 240
% Daily Value
Total fat 12g
Saturated fat 7g
Cholesterol 45mg
Sodium 280mg
Carbohydrate 32g
Dietary fibre 1g
Sugars 19g
Protein 3g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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