Easy Coconut CakeFrom annieamie 8 years ago
- 1 box of white cake mix. (Yellow cakes work well and if you just have to make a chocolate and coconut cake, feel free to use a chocolate cake mix. (Its good!)) shopping list
- 1 large container of Cool Whip (I use the "extra rich" variety) shopping list
- 1 can of coconut milk (found in Asian food aisles) 19 oz. shopping list
- 1 to 2 cups sweetened shredded coconut (use as much as you like!) shopping list
How to make it
- Baking the cake mix in a 13x9 inch pan according to the manufacturer's directions.
- Once the cake has completely baking, remove the cake from the oven. Take a fork and quickly and gently punch holes over the entire surface of the HOT cake, trying not to break the cake into pieces.
- Shake up the can of coconut milk and open, pouring the coconut milk directly over the surface fo the cake, letting the coconut milk seep into the hot cake.
- Cover the cake with aluminum foil and refrigerate until it is cold to the touch. Remove foil and cover with Cool Whip and sprinkle with coconut. Serve!
- If you like a sweeter cake, you can actually add a can of sweetened condensed milk over the hot cake before adding the coconut milk.
- I found a recipe for this addition years ago on Eaglebrand.com.
- I add white chocolate slivers to the top at times and have even toasted the coconut first. The packages coconut is great without being toasted as its adds a fresher flavor to the cake and sweetness, too! Aloooohaaaa! (Thank you Don Ho!)
- (The pic came from Teatopia.net. I borrowed it! It looks very similar to the recipe above. )
The Cookannieamie Los Angeles, US
The Rating9 people
Oh my God.What is such brilliant idea? Where can I find such ubnormal recipes.I really appreciate sharing this.ahmed1 in Cairo loved it
Sounds sooooooooooo good to me!!shirleyoma in Cove loved it
Sigh...heaven!chihuahua in Sonoma County loved it
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