Duncan Hines Classic White Cake Mix
Ingredients to prepare cake per package instructions
2 cups milk
1 cup granulated sugar
6 oz. package frozen coconut
8 oz. frozen whipped topping, thawed
Preheat oven to 350 degrees. Grease sides and bottom of 9” x 13” pan with shortening or oil spray. Prepare cake mix according to package directions and pour into pan. Approximately 15 minutes before cake is done, mix milk, sugar and coconut in a saucepan and bring to a boil stirring constantly. Boil for two minutes. Be careful not to let the mixture scorch.
When baked, immediately use a fork to make holes all over the top. Pour hot mixture evenly over the cake. Let sit until completely cooled. (It is best to make this cake the day before and let it sit in refrigerator overnight.) Spread whipped topping over cake and serve. (Keep refrigerated until gone.)
-This would be a perfect cake for Halloween. Just add orange food coloring to the whipped topping before spreading.
-Canned or packaged coconut can be substituted for frozen
-This cake can be served the same day it is made but it is so much moister the second day. It is worth the wait!
Aging Tree’s resident foodie.