If you’re a fan of tropical flavors and moist, decadent cakes, then you’ll love the versatility of Duncan Hines Coconut Cake Mix.
This mix offers a fantastic base for creating a wide range of coconut-infused desserts that are both simple to make and incredibly delicious.
Whether you’re planning a special celebration or just want to enjoy a sweet treat, Duncan Hines Coconut Cake Mix can be transformed into everything from classic cakes to innovative bars and indulgent trifles.
In this article, we’ve compiled over 25 mouthwatering recipes that showcase the versatility and delightful taste of coconut.
Prepare to be inspired and treat yourself to some fantastic coconut creations!
25+ Irresistible Duncan Hines Coconut Cake Mix Recipes to Try Today
Duncan Hines Coconut Cake Mix is a versatile ingredient that can elevate your baking to new heights.
From luscious coconut cream cheese bars to tropical pineapple upside-down cakes, the recipes in this collection demonstrate the wide range of delicious possibilities that coconut can bring to your desserts.
Whether you’re baking for a special occasion or just indulging in a sweet treat, these recipes are sure to please coconut lovers and dessert enthusiasts alike.
So grab your Duncan Hines Coconut Cake Mix, get baking, and enjoy the wonderful flavors and textures that these creative recipes offer.
Coconut Pineapple Sheet Cake
Coconut Pineapple Sheet Cake is a delightful and moist dessert that combines the tropical flavors of coconut and pineapple. Using Duncan Hines Coconut Cake Mix, this recipe creates a deliciously sweet and tender cake, enhanced with crushed pineapple and shredded coconut. It’s perfect for gatherings and potlucks, offering a refreshing twist on traditional sheet cakes.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the crushed pineapple, shredded coconut, and vanilla extract.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- For the glaze, whisk together the powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake.
Coconut Pineapple Sheet Cake offers a moist and flavorful dessert that perfectly combines tropical coconut and pineapple. The Duncan Hines Coconut Cake Mix ensures a tender base, while the pineapple and shredded coconut enhance the cake’s texture and flavor. This cake is an excellent choice for gatherings or any occasion where you want to serve something refreshing and unique. The pineapple glaze adds an extra layer of sweetness, making this dessert both inviting and memorable.
Coconut Lime Cupcakes
Coconut Lime Cupcakes are a delightful treat that pairs the tropical flavor of coconut with the zesty brightness of lime. Using Duncan Hines Coconut Cake Mix, these cupcakes are incredibly moist and topped with a tangy lime frosting. They’re perfect for a summer party or any event where you want to offer a light and flavorful dessert.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1 tablespoon lime zest
- 1 cup butter, softened
- 3 cups powdered sugar
- 2 tablespoons lime juice
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut and lime zest.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and lime juice, beating until smooth and fluffy. Frost the cooled cupcakes.
Coconut Lime Cupcakes offer a refreshing twist on traditional cupcakes with their blend of coconut and lime flavors. The Duncan Hines Coconut Cake Mix provides a moist and flavorful base, while the lime frosting adds a zesty contrast. These cupcakes are perfect for summer gatherings or any occasion where you want to serve a light and tropical dessert. The combination of coconut and lime creates a delightful and memorable treat that will impress your guests.
Coconut Almond Bundt Cake
Coconut Almond Bundt Cake is a decadent and elegant dessert that combines the rich flavors of coconut and almond. Using Duncan Hines Coconut Cake Mix as a base, this Bundt cake is enhanced with almond extract and topped with a sweet coconut glaze. It’s perfect for special occasions or as a luxurious treat to enjoy with a cup of coffee or tea.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut and almond extract.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled Bundt cake.
Coconut Almond Bundt Cake offers a luxurious and flavorful dessert with its rich coconut and almond flavors. The Duncan Hines Coconut Cake Mix provides a moist and tender base, while the almond extract enhances the cake’s depth of flavor. The coconut glaze adds a sweet finish, making this Bundt cake a standout choice for special occasions or as a sophisticated treat. Its elegant presentation and delightful taste will impress anyone who tries it.
Coconut Berry Trifle
Coconut Berry Trifle is a layered dessert that combines the tropical flavors of coconut with fresh berries. Using Duncan Hines Coconut Cake Mix, this recipe creates a moist cake that’s cut into layers and layered with a luscious coconut cream and fresh mixed berries. This trifle is perfect for a show-stopping dessert at any gathering or special occasion.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 cup shredded coconut
- 1 cup heavy cream
- 1/2 cup coconut milk
- 1/2 cup powdered sugar
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- For the coconut cream, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and coconut milk, continuing to beat until stiff peaks form.
- Cut the cooled cake into cubes. In a large trifle dish or individual serving glasses, layer the cake cubes, coconut cream, and mixed berries.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Coconut Berry Trifle is a delightful and visually appealing dessert that brings together the tropical flavor of coconut and the freshness of berries. The Duncan Hines Coconut Cake Mix ensures a moist cake base, while the coconut cream adds a rich and creamy layer. This trifle not only looks impressive but also offers a refreshing and satisfying end to any meal. It’s an ideal choice for summer gatherings or special celebrations where you want to serve something both beautiful and delicious.
Coconut Banana Bread
Coconut Banana Bread combines the moist, sweet flavors of banana with the tropical touch of coconut. Using Duncan Hines Coconut Cake Mix as a base, this recipe infuses traditional banana bread with shredded coconut for an extra layer of flavor and texture. It’s perfect for breakfast, brunch, or as a snack with coffee or tea.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup shredded coconut
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the mashed bananas, shredded coconut, and ground cinnamon.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Coconut Banana Bread offers a delightful twist on classic banana bread, combining the rich flavors of banana with the tropical sweetness of coconut. The Duncan Hines Coconut Cake Mix provides a moist and tender crumb, while the shredded coconut adds texture and flavor. This bread is perfect for breakfast, brunch, or as a treat with your favorite beverage. Its comforting flavors and inviting aroma make it a versatile and enjoyable addition to any meal or snack time.
Coconut Almond Cake Bars
Coconut Almond Cake Bars are a sweet and satisfying treat that combines the rich flavors of coconut and almond in a convenient bar format. Using Duncan Hines Coconut Cake Mix, this recipe creates moist and flavorful bars with a crunchy almond topping. They’re perfect for a quick snack or a portable dessert for parties and gatherings.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup brown sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- In a small bowl, mix the sliced almonds, honey, and brown sugar. Sprinkle the almond mixture evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake bars to cool completely before cutting into squares.
Coconut Almond Cake Bars offer a delightful combination of moist cake and crunchy almonds with a hint of coconut. The Duncan Hines Coconut Cake Mix provides a rich and tender base, while the almond topping adds a satisfying crunch and sweet finish. These bars are perfect for a quick snack, a lunchbox treat, or a portable dessert for parties. Their convenient format and delicious flavor make them a versatile addition to your baking repertoire.
Coconut White Chocolate Chip Muffins
Coconut White Chocolate Chip Muffins are a deliciously sweet and moist treat that combines the tropical flavor of coconut with creamy white chocolate chips. Using Duncan Hines Coconut Cake Mix as a base, these muffins are easy to prepare and perfect for breakfast or as an afternoon snack. The coconut adds a delightful texture, while the white chocolate chips provide a rich sweetness.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut, white chocolate chips, and vanilla extract.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely on a wire rack.
Coconut White Chocolate Chip Muffins offer a delightful blend of tropical coconut and creamy white chocolate. The Duncan Hines Coconut Cake Mix ensures a moist and tender muffin base, while the addition of white chocolate chips adds a rich, sweet touch. These muffins are ideal for breakfast, a midday snack, or even as a light dessert. Their combination of flavors and textures makes them a crowd-pleaser and a perfect addition to any baked goods collection.
Coconut Lemon Bundt Cake
Coconut Lemon Bundt Cake combines the refreshing zest of lemon with the rich flavor of coconut for a delightful dessert. Utilizing Duncan Hines Coconut Cake Mix, this Bundt cake is easy to make and topped with a tangy lemon glaze. It’s perfect for any occasion where you want a cake that’s both elegant and flavorful.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut and lemon zest.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the cooled Bundt cake.
Coconut Lemon Bundt Cake offers a refreshing and sophisticated dessert that perfectly balances the richness of coconut with the bright flavor of lemon. The Duncan Hines Coconut Cake Mix creates a moist and flavorful base, while the lemon glaze adds a tangy sweetness. This Bundt cake is ideal for special occasions or as a delicious treat to enjoy with tea or coffee. Its elegant appearance and delightful flavor make it a standout choice for any gathering.
Coconut Almond Cake Bars
Coconut Almond Cake Bars are a delightful and simple treat that combines the tropical flavor of coconut with the nutty crunch of almonds. Using Duncan Hines Coconut Cake Mix, these cake bars are easy to prepare and perfect for a quick snack or dessert. They offer a chewy texture and a satisfying combination of sweet and nutty flavors.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1/2 cup chopped almonds
- 1/4 cup brown sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- Sprinkle the chopped almonds and brown sugar evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake bars to cool completely before cutting into squares.
Coconut Almond Cake Bars provide a delightful blend of chewy coconut and crunchy almonds in a convenient bar format. The Duncan Hines Coconut Cake Mix ensures a moist and flavorful base, while the almonds and brown sugar topping add extra texture and sweetness. These bars are perfect for a quick snack, lunchbox treat, or as a portable dessert for gatherings. Their ease of preparation and delicious flavor make them a versatile addition to any baked goods collection.
Coconut Pineapple Upside-Down Cake
Coconut Pineapple Upside-Down Cake is a tropical twist on the classic pineapple upside-down cake. Using Duncan Hines Coconut Cake Mix, this recipe creates a moist and flavorful cake topped with a sweet and caramelized pineapple and coconut mixture. It’s a delightful dessert that brings together the richness of coconut and the tangy sweetness of pineapple.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 cup shredded coconut
- 1 can (20 oz) pineapple rings, drained
- 1/4 cup maraschino cherries
- 1/2 cup brown sugar
- 1/4 cup butter
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small saucepan, melt the butter and brown sugar over medium heat until bubbly and smooth. Pour the mixture into the bottom of the prepared cake pan.
- Arrange the pineapple rings and maraschino cherries over the brown sugar mixture.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut.
- Pour the batter over the pineapple and brown sugar mixture in the cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before inverting onto a serving plate.
Coconut Pineapple Upside-Down Cake offers a deliciously tropical take on a classic dessert. The Duncan Hines Coconut Cake Mix ensures a moist and tender cake, while the caramelized pineapple and coconut topping adds a sweet and fruity twist. This cake is perfect for summer gatherings, holiday celebrations, or any occasion where you want to impress with a flavorful and beautiful dessert. Its blend of textures and flavors makes it a delightful choice for any dessert table.
Coconut Almond Bundt Cake
Coconut Almond Bundt Cake is a decadent dessert that combines the rich flavors of coconut and almonds in a beautifully baked Bundt cake. Using Duncan Hines Coconut Cake Mix, this recipe results in a moist and flavorful cake that’s topped with a sweet almond glaze. It’s an elegant choice for special occasions or a treat to enjoy with family and friends.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1/2 cup chopped almonds
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut, chopped almonds, and almond extract.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
- For the almond glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled Bundt cake.
Coconut Almond Bundt Cake is a rich and flavorful dessert that combines the tropical taste of coconut with the nutty crunch of almonds. The Duncan Hines Coconut Cake Mix provides a moist and tender crumb, while the almond glaze adds a sweet and elegant touch. This Bundt cake is perfect for special occasions, holiday gatherings, or simply as a treat to enjoy with coffee or tea. Its delightful flavors and attractive presentation make it a standout dessert for any celebration.
Coconut Cream Cheese Bars
Coconut Cream Cheese Bars are a luscious and creamy dessert that combines the rich flavors of coconut and cream cheese. Using Duncan Hines Coconut Cake Mix, these bars are easy to make and perfect for any occasion. They feature a creamy filling with a hint of coconut, set on a base of moist cake mix for a deliciously satisfying treat.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut flakes for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Spread the cream cheese mixture evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle coconut flakes on top during the last 5 minutes of baking. Allow the bars to cool completely before cutting into squares.
Coconut Cream Cheese Bars offer a delightful combination of creamy, rich cream cheese and tropical coconut flavors. The Duncan Hines Coconut Cake Mix provides a moist and flavorful base, while the cream cheese layer adds a smooth and indulgent touch. These bars are perfect for dessert, potlucks, or as a sweet treat to enjoy with friends and family. Their easy preparation and delicious taste make them a wonderful addition to any baked goods collection.
Coconut Caramel Cake Bars
Coconut Caramel Cake Bars combine the rich, tropical flavor of coconut with a decadent caramel topping. Using Duncan Hines Coconut Cake Mix, these bars are simple to make and provide a delicious treat that’s perfect for any occasion. The caramel adds a luscious sweetness that complements the coconut and makes these bars a hit with anyone who loves indulgent desserts.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1 cup caramel sauce (store-bought or homemade)
- 1/4 cup chopped pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
- Drizzle the caramel sauce evenly over the top of the warm cake. Sprinkle chopped pecans, if using, over the caramel.
- Allow the bars to cool completely before cutting into squares.
Coconut Caramel Cake Bars are a sweet and indulgent treat that combines the rich flavors of coconut and caramel. The Duncan Hines Coconut Cake Mix provides a moist and flavorful base, while the caramel sauce adds a gooey sweetness that enhances the overall taste. These bars are perfect for dessert, special occasions, or as a delightful addition to any baked goods spread. Their combination of textures and flavors makes them a sure favorite among family and friends.
Coconut Berry Trifle
Coconut Berry Trifle is a delightful dessert that layers the tropical flavor of coconut with fresh berries and creamy layers of custard. Using Duncan Hines Coconut Cake Mix, this trifle is easy to assemble and offers a beautiful presentation for any gathering. It’s a refreshing and light dessert that combines sweet and tangy flavors for a satisfying treat.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 cups vanilla pudding or custard (store-bought or homemade)
- 1/2 cup whipped cream
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Cut the cooled cake into cubes.
- In a trifle dish or individual serving glasses, layer the cake cubes, vanilla pudding, and mixed berries. Top with whipped cream.
- Repeat the layers and finish with a dollop of whipped cream and a few extra berries for garnish.
Coconut Berry Trifle is a visually appealing and delicious dessert that combines the flavors of tropical coconut with fresh, juicy berries. The Duncan Hines Coconut Cake Mix provides a moist and flavorful cake base, while the layers of vanilla pudding and whipped cream create a creamy and satisfying treat. This trifle is perfect for summer gatherings, holiday celebrations, or as a light and refreshing dessert to enjoy with family and friends. Its elegant presentation and delightful flavors make it a standout choice for any occasion.
Coconut Chocolate Chip Cake
Coconut Chocolate Chip Cake is a delicious dessert that combines the rich flavors of coconut with sweet chocolate chips. Using Duncan Hines Coconut Cake Mix, this cake is easy to prepare and offers a delightful mix of textures and flavors. It’s perfect for anyone who loves the combination of coconut and chocolate in a moist and flavorful cake.
Ingredients:
- 1 box Duncan Hines Coconut Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1/2 cup shredded coconut
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the Duncan Hines Coconut Cake Mix, vegetable oil, water, and eggs until smooth. Stir in the shredded coconut, mini chocolate chips, and vanilla extract.
- Pour the batter into the prepared baking pan and smooth the top. Sprinkle chopped walnuts on top if using.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting into squares.
Coconut Chocolate Chip Cake is a delicious blend of tropical coconut and rich chocolate flavors, creating a moist and satisfying dessert. The Duncan Hines Coconut Cake Mix ensures a tender and flavorful cake base, while the mini chocolate chips add bursts of sweetness throughout. This cake is ideal for dessert, potlucks, or as a sweet treat to enjoy with family and friends. Its combination of flavors and textures makes it a delightful addition to any dessert table.
Note: More recipes are coming soon!
