Coconut Cake
Ready In: 45 mins
Serves: 12-16
Yields: 1 cake
Ingredients
- 1 (18 1/4ounce) box butter pecan cake mix or 1 (18 1/4ounce) box yellow cake mix with pudding
- 1 1⁄4 cups water
- 3 eggs
- 1⁄3 cup margarine or 1⁄3 cup butter, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section)
- 1 cup coconut, for toasting
- 1⁄2 cup coconut
- 1⁄2 cup chopped pecans
- 8 ounces Cool Whip, thawed
Directions
- Preheat oven to 350.
- While oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
- (It will burn quickly so watch it carefully.).
- Mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
- Stir in 1/2 cup toasted coconut.
- Pour into greased 13x9 pan.
- Bake about 33-38 minutes until toothpick inserted in center come out clean.
- Mix condensed milk with cream of coconut.
- Remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
- Pour milk/cream of coconut evenly over hot cake.
- Cool completely.
- Frost with cool whip.
- Sprinkle with remaining toasted coconut, coconut and pecans.
- Refrigerate.
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