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Coconut Cake

Prep: 25 mins
Cook: 25 mins
Yields: 10 Slices

2 packages Foodstirs Vanilla Cupcake Mix

2 eggs
10 tablespoons melted coconut oil
1 cup coconut milk

For Frosting:
2 packages Foodstirs Organic Vanilla Frosting Mix
6 tablespoons softened butter
4 tablespoons coconut cream
1 1/2- 2 cups shredded sweetened coconut



Preheat oven to 350 degrees and spray a 9 inch round cake pan with a non stick spray.

Whisk eggs in a large bowl, then slowly add melted coconut oil and continue whisking until mixture thickens.

Add one of the cake mixes into the egg mixture and whisk until blended, then stir in 1/2 cup of the coconut milk. Add the second cake mix and stir until smooth. Pour in the last 1/2 cup coconut milk and blend until fully incorporated.

Pour batter into the greased cake pan and bake 25-28 minutes or until the top of the cake is golden and a toothpick comes out clean. Allow cake to cool, then remove from pan.

In a small bowl using a hand mixer, cream together 6 tablespoons softened butter and 4 tablespoons coconut cream until smooth. Slowly add the contents of two Foodstirs Organic Frosting Mixes and beat until smooth and thick. If too thick, thin slightly with a teaspoon of coconut milk.

Once the cake is completely cooled, slice in half horizontally and remove the top portion of the cake and set aside. Evenly spread 1/3 of frosting mixture over the surface of the cut cake.

Place the top half of the cake on the frosting layer and secure cake together with 3 toothpicks gently inserted toward the middle of the cake. Using the remaining frosting, frost the outside of the cake.

Garnish with shredded coconut, covering the entire top and sides of cake.Coconut Cake