The texture and flavor are exactly the same as "real" coconut cake. Don't tell your non-gluten-conscious guests that it's gluten-free and they'll never know!
(8 ounce) can sweetened condensed coconut milk (directions below) or 1 cup coconut syrup (directions below)
1
(8 ounce) can vanilla frosting
NUTRITION INFO
Serving Size: 1 (73) g
Servings Per Recipe:
16
AMT. PER SERVING% DAILY VALUE
Calories: 265.6
Calories from Fat 171 g64 %
Total Fat 19 g29 %
Saturated Fat 13.3 g66 %
Cholesterol 50.1 mg
16 %
Sodium 164.8 mg
6 %
Total Carbohydrate
23.2 g
7 %
Dietary Fiber 1.3 g5 %
Sugars 21.2 g84 %
Protein 2 g
4 %
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DIRECTIONS
Bake cake mix according to package directions and let cool. Turn cake out of pan(s) and poke holes with a fork all the way through the cake in many places. Pour canned coconut syrup or homemade coconut syrup over and let it set for several hours in the fridge. Ice with frosting and press sweetened shredded coconut into the frosting on top and sides.
Homemade Coconut Syrup.
1 cup coconut milk (the kind you drink plain, not the canned kind).
1 cup sweetened shredded coconut.
1 teaspoon vanilla.
1/2 cup of sugar.
Mix all ingredients. Heat gently until the texture of a light syrup.