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    You are in: Home / Recipes / Super-Moist Coconut Cake Recipe
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    Super-Moist Coconut Cake

    Super-Moist Coconut Cake. Photo by Ambrt Crawford

    1/1 Photo of Super-Moist Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Stoblogger's Note:

    Super-moist, super-easy, super-good! Try this with or without the shredded coconut. For this recipe, I use a bundt cake pan and I don't add any kind of frosting or glaze. You can if you want, but this moist, rich cake doesn't need it.

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    My Private Note

    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    • 1 (18 ounce) box yellow cake mix
    • 1 (13 1/2 ounce) can coconut milk
    • 1/2-1 cup shredded coconut
    • 2 eggs
    • cooking spray
    • 1 -2 teaspoon flour

    Directions:

    1. 1
      Begin by choosing a cake pan recommended on the cake mix box.
    2. 2
      Preheat oven to 350°.
    3. 3
      Generously spray the cake pan with cooking spray and sprinkle with flour.
    4. 4
      Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
    5. 5
      Mix until moistened, but don't over mix.
    6. 6
      Pour into greased cake pan of your choice.
    7. 7
      Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
    8. 8
      If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).

    Browse Our Top Coconut Recipes

    Ratings & Reviews:

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    Nutritional Facts for Super-Moist Coconut Cake

    Serving Size: 1 (104 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 502.5
     
    Calories from Fat 169
    33%
    Total Fat 18.8 g
    28%
    Saturated Fat 11.0 g
    55%
    Cholesterol 47.7 mg
    15%
    Sodium 470.7 mg
    19%
    Total Carbohydrate 79.5 g
    26%
    Dietary Fiber 1.0 g
    4%
    Sugars 55.9 g
    223%
    Protein 5.1 g
    10%

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