Indulge in the rich, buttery, and irresistibly moist Ooey Gooey Coconut Cake that melts in your mouth with every bite. This delightful dessert is a tropical twist on the classic ooey gooey butter cake, featuring the nutty, sweet taste of coconut paired with a creamy, luscious filling. The combination of a chewy crust, gooey center, and coconut-infused topping makes it the perfect treat for coconut lovers.
Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet delight, this cake is sure to impress everyone. The best part? It’s incredibly easy to make with just a few ingredients, and the result is an indulgent dessert that tastes like it came straight from a bakery. Follow this simple recipe to create a masterpiece that will have everyone asking for seconds.
Ingredients
- For the Cake Layer:
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 1 large egg
- For the Filling:
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- 4 cups powdered sugar
- 1 cup shredded sweetened coconut
- For the Topping:
- ½ cup shredded sweetened coconut
- ¼ cup toasted coconut (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Step 2: In a mixing bowl, combine the cake mix, melted butter, and egg until well blended. Press the mixture evenly into the bottom of the prepared baking dish to form a crust.
- Step 3: In another large bowl, beat the cream cheese until smooth and creamy. Add the eggs, vanilla extract, and melted butter, then mix until well combined.
- Step 4: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the mixture is smooth and thick. Fold in 1 cup of shredded coconut, ensuring even distribution.
- Step 5: Pour the cream cheese filling over the cake crust, spreading it evenly with a spatula. Sprinkle ½ cup of shredded coconut over the top for extra flavor and texture.
- Step 6: Bake for 40-45 minutes or until the top is golden brown and the edges are slightly firm while the center remains gooey. Avoid overbaking to maintain the signature ooey-gooey texture.
- Step 7: Remove the cake from the oven and allow it to cool completely in the baking dish. The filling will firm up as it cools.
- Step 8: Once cooled, sprinkle toasted coconut over the top for added crunch and an extra layer of coconut goodness.
- Step 9: Slice into squares and serve. This cake is best enjoyed at room temperature or slightly warm for the ultimate gooey experience.
- Step 10: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze individual slices for a longer shelf life.
This Ooey Gooey Coconut Cake is an absolute dream for coconut lovers. The sweet, buttery crust pairs perfectly with the rich, creamy filling, while the coconut topping adds a delightful chewiness. Whether you serve it at a party or enjoy a piece with your afternoon coffee, this cake will become a favorite in your dessert collection. Try it today and experience the magic of this irresistible treat!