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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Start with a yellow cake mix, bake, then poke holes in it and pour a luscious cooked coconut mixture over the top. Frost with Cool Whip for added decadence. This is a real keeper! Ingredients:
1 (18 1/4 ounce) package duncan hines yellow cake mix |
1 1/3 cups water |
1/3 cup vegetable oil |
3 large eggs |
1 (14 ounce) package flaked coconut |
2 cups milk |
1 cup sugar |
1 (9 ounce) container cool whip |
Directions:
1. Preheat oven to 350° and grease a 9x13 baking pan.
2. Prepare cake mix by blending together mix, water, oil and eggs at low speed of mixer until moistened.
3. Beat at medium speed for 2 minutes; pour into prepared pan and bake for approximately 30 minutes or until tests done.
4. While cake is baking, bring milk, sugar and half of coconut to a boil, then immediately remove from heat.
5. Remove cake from oven and poke holes in cake with fork or skewer.
6. Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
7. Let cake cool completely at room temperature,, then spread with whipped topping and sprinkle with remaining coconut.
8. Refrigerate until serving time.
9. Note: You can also use another brand of cake mix; just follow directions and ingredients on the box and bake accordingly.
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