Prep 15 mins
Cook 35 mins
When I brought home my twin boys 24 years ago, my fantastic MIL came to help. Not only did she keep our sanity, she cooked the most wonderful meals and deserts the whole time she was with us. Now days, her memory has failed to the point she can no longer cook. I am going to begin posting some of our favorite recipes that she loved to make. Most of the recipes she collected over the years as an Air Force wife and the others from family and church friends. I miss her cooking so much. This is for you Mom. We love you!
- 510.29 g package yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 78.07 ml oil (or as called for by your cake mix)
- 314.66 ml water (or as called for by your cake mix)
- 473.18 ml sugar
- 236.59 ml milk
- 396.89 g coconut
- 1 medium frozen whipped topping
- Prepare cake mix and bake in 9x13 pan.
- Poke holes in cake.
- On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
- When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
- It tastes better if it is made 1-2 days ahead of time.
I have made this cake many times. It's probably the best coconut cake out there without having to spend hours in the kitchen! I always refrigerate mine overnight, before serving and it is SOOOO moist. Can't beat this recipe. And oh so simple. Fail proof!