Coconut Cake

Recipe by LAURIE
READY IN: 45mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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