Ooey Gooey Coconut Cake (Print-Friendly Format)

Decadent, creamy, and tropically sweet coconut cake.

# Required Ingredients:

→ Cake Base

01 - 1 box white cake mix
02 - 1/2 cup unsalted butter, melted
03 - 2 large eggs

→ Creamy Topping

04 - 8 ounces cream cheese, softened
05 - 2 large eggs
06 - 4 cups powdered sugar
07 - 1 teaspoon coconut extract (or substitute with 1/2 cup shredded coconut)

→ Optional Garnish

08 - Toasted coconut flakes
09 - Whipped cream

# How to Make It:

01 - Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
02 - In a mixing bowl, combine the white cake mix, melted butter, and 2 eggs. Stir until the mixture forms a soft dough-like consistency. Press this mixture evenly into the bottom of your prepared baking dish.
03 - In a separate bowl, beat together the softened cream cheese, remaining 2 eggs, powdered sugar, and coconut extract. Mix until smooth and creamy.
04 - Pour the cream cheese mixture over the cake crust in the baking dish. Spread it evenly with a spatula.
05 - Bake for 40-45 minutes, or until the top is golden brown but still slightly jiggly in the center. The jiggle indicates that the topping is perfectly gooey.
06 - Allow the cake to cool completely before slicing. Serve as is, or top with whipped cream or toasted coconut flakes.

# Additional Information:

01 - Make sure your cream cheese is softened to room temperature for a smooth, lump-free topping.
02 - The center of the cake should remain slightly jiggly when you remove it from the oven to maintain the gooey texture.
03 - Feel free to sprinkle shredded coconut on top before baking or fold some into the cream cheese mixture for added texture.
04 - Store leftovers in an airtight container in the refrigerator for up to 3 days.