Refrigerator Coconut Cake

Recipe by PaulaG
READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 1/4 ounce) box yellow cake mix
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • Syrup
  • 1 12
    cups sugar (Can use 1/2 sugar and 1/2 Splenda to reduce the carbs.)
  • 1
    cup milk (Low-fat is fine.)
  • 1
    teaspoon coconut flavoring
  • Topping
  • 1
    (8 ounce) container Cool Whip
  • coconut, toasted
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
  • Prepare the cake mix using the water, oil and eggs as directed on package directions.
  • Bake in preheated oven for 25 to 35 minutes or as directed on package.
  • Test cake by inserting cake tester off center, when it comes out clean cake is done.
  • Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
  • With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
  • Cover and refrigerate until serving time.
  • At serving time spread with cool whip and sprinkle with lightly toasted coconut.
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