Extra Moist Coconut Cake

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/2 ounce) box white cake mix
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    teaspoon coconut flavoring
  • 1
    cup sugar
  • 1
    (8 ounce) container whipped topping
  • 1 14
    cups coconut
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DIRECTIONS

  • Prepare cake according to package directions and bake in 9x13x2 inch baking pan.
  • Cool 20 minutes and remove from pan and onto a large platter or jelly roll pan.
  • With toothpick, make holes in cake at 1-inch intervals.
  • Heat evaporated milk, sugar and flavoring and pour over cake.
  • Cover with plastic wrap and place in refrigerator overnight so that cake weill completely absorb milk sugar mixture.
  • The next day spread whipped topping over top and sides of cake.
  • Sprinkle on coconut.
  • Refrigerate until ready to serve.
  • May be served as is or topped with fresh strawberries or peaches.
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