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Total Time
30mins
Prep 5 mins
Cook 25 mins

I made this cake one night when the hub was asking for a sweet clincher and I had next to nothing for a from-scratch dessert. I threw together some things from the pantry and this was the very delicious result! I was looking for something easy to put together that would not take a lot of time, and would be light for a hot summer day. The cake turned out very moist and the frosting was wonderfully light. Toasted coconut on top added some great texture. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F. Spray a 9x13x2 pan with cooking spray and set aside.
  2. Blend the water, egg whites and cake mix until moistened on medium speed.
  3. Scrape bowl and beater. Beat on high 3 minutes or until batter is thick and smooth.
  4. Add coconut and coconut extract and blend until just incorporated. Pour batter into prepared pan.
  5. Bake for 25-30 minutes or until cake springs back when touched lightly in the center. The toothpick test does not always work on white cake as it has a slightly different texture than other cake mixes.
  6. In the last 5 minutes of the baking time, start preparing the frosting. Refer to recipe # 55965. Combine 1 cup sugar, 1/3 cup water, 1/4 tsp cream of tartar and a pinch of salt in saucepan.
  7. Bring to a boil, stirring until sugar dissolves.
  8. Using a wire whip attachment, start beating 2 egg whites while you very slowly add sugar syrup to the mixing bowl, beating constantly until stiff peaks form (about 7 minutes).
  9. Omit vanilla extract. Beat in 1/4 tsp coconut extract instead and set frosting aside.
  10. While cake is still warm, but not hot, use a wooden spoon to poke holes all over the cake. Anything 1/4 inch in width will do.
  11. Pour sweetened condensed milk over the cake and let soak inches.
  12. While the milk is soaking into the cake, spread 1/2-1 cup of coconut on a sheet pan and toast in a 325 degree F oven, stirring every couple of minutes until golden.
  13. Frost cake and sprinkle with toasted coconut.