Extra Moist Coconut Cake

"I love anything with coconut,so to say that I love this cake is not an exaggeration - it is very delicious!!"
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Ready In:


  • 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
  • 1 cup evaporated milk


  • 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.

Questions & Replies

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  1. dmac085
    This turned out really nice even though I used a yellow butter mix! I'm a coconut fiend too so to bump up the coconut I skipped the evaporated milk and used a can of Coco Lopez sweetened coconut milk that you find with the stuff for mixed drinks like Pina Coladas. Do not use the UN-sweetened coconut milk found in the Ethnic/Indian food--not going to do the same thing:) Made fresh sweetened whipped cream cut with the Cool Whip since I didn't have enough CW and had some cream to use up. Simple awesome recipe!
  2. alwine93
    WOW!!! This cake is the best. I have a coconut cake recipe that I used for years, but this one takes the cake!!! Absolutely wonderful. I made it for father's day, and everyone loved it.


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