Moist and Creamy Coconut Cake
From lenahekimian 15 years ago
- 25-30 minutes to make
- Serves 12
This is a twist to your boxed cake for you coconut lovers and the presentation is simple yet cute. You can always change this recipe to satisfy your own taste buds!
Ingredients
- ngredients: shopping list
- 1 white cake mix-(or chocolate cake mix. You can change this up!) shopping list
- 1 1/2 cup milk shopping list
- 1/2 cup sugar shopping list
- 1 package flaked coconut shopping list
- 1 container (8 oz size) whipped topping shopping list
- 1 can coconut milk (found in the asian isle) shopping list
How to make it
- Bake cake as directed on box. Bake in 13 x 9 pan. Cool 15 minutes, then poke holes all over with big fork.
- When cake has cooled, pour coconut milk on top of cake and cover with foil. Refrigerate for 4-6 hours.
- Before serving, Fold 1/2 cup coconut into cool whip, spread over cake. Sprinkle remaining coconut over cake.
- You can make it fun by coloring the coconut topping with food coloring, or adding sliced fruit on top of the cake.
- If there is any left...it needs to be kept covered and refrigerated.
People Who Like This Dish 4
- cholena Food World, Sin
- goblue434 Anniston, AL
- mscocobrown New Orleans, LA
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- daniellemarieh San Jose, CA
- lenahekimian AUSTIN, TEXAS
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