Moist 'N Creamy Coconut Cake
Be the first to rate this recipe
A home-kitchen version of moist 'n creamy coconut cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (2 layer size) pkg. yellow cake mix or pudding-included cake mix
- 1 1/2 c. milk
- 1/2 c. sugar
- 2 c. Baker's Angel Flake coconut
- 3 1/2 c. or 1 (8 oz.) container Cool Whip whipped topping, thawed
Method
Prepare cake mix as directed on package, baking in 13 x 9-inch pan.
Cool 15 minutes, then poke holes down through cake with utility fork.
Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes.
Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake.
Sprinkle with remaining coconut.
Chill overnight.
Store leftover cake in refrigerator.
Rate:
