Coconut Cake

Ingredients:

  • Duncan Hines Cake Mix, Classic White
  • 1 cup Water
  • 1/3 cup Vegetable Oil
  • 3 Large Eggs
  • 14 oz. Coconut Milk
  • 15 oz. Cream of Coconut, Coco Lopez
  • 14 oz. Sweetened Condensed Milk
  • 8 oz. Cool Whip
  • 7 oz. Angle Flake Coconut Sweetened, Baker’s
  • Bakers Joy

 

Instructions:

  • Preheat oven at 350 degree F. Spray cake pan 13*9 inches with Bakers Joy.
  • Follow box cake mix directions according to the brand and pour cake batter in the cake pan.
  • Bake the cake until done when the center springs back or toothpick comes out clean.
  • In a bowl whisk together coconut milk, cream of coconut, and sweetened condensed milk.
  • Let the cake cool for 10 minutes and poke holes with fork on the entire cake.
  • Pour the wet ingredients gently on the cake and let it soak. Keep pouring the rest of the mix until all is absorbed.
  • Let the cake cool completely.
  • Frost the cake with cool whip or homemade whipped cream icing.
  • Sprinkle coconut flake on top of the cake.

 

Helpful Hints:

  • Bake the cake in glass or metal cake pan and leave room on top for frosting.
  • I personally use these brands of ingredients, as I love these products and have used on multiple occasions. The results are amazing love the taste and texture. Please feel free to use your favorite brand and let me know if they are good. I would love to hear feedbacks.
  • Do not transfer the cake in another server, if possible. If you want to transfer the cake, transfer it first then pour the wet ingredients. The cake will break easily if you transfer it after the wet ingredients are added.
  • Cool Whip frosting gives a very light taste and airy taste and texture to the cake.

 

Coconut Cake is a delicious, moist and it basically melts in your mouth!!!! Enjoy a large piece of cake with coffee on a hot summer day or wonderful dessert for any occasions. This doctored Coconut Cake is moist, light and airy frosting and the chewy texture of coconut adds wonderful depth to the cake.  

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