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Coconut Cake

Serves: 10-12

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A co-worker shared this recipe with me quite a few years ago. If you like coconut, you will love this cake. It is so moist and delicious. Best of all, it is easy to make. Enjoy!

Ingredients

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
1½ containers
8 oz. frozen whipped topping, thawed

Directions

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.)

Variations

-This would be a perfect cake for Halloween. Just add orange food coloring to the whipped topping before spreading.Coconut Cake
-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!

Tekla Thornton

Aging Tree’s resident foodie.

This recipe was featured in Aging Tree Illustrated published October 1, 2015

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