Prize-Winning Coconut Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This recipe is very easy to make, it is very moist and sure doesn't last long! I found the basic recipe and tweaked it a bit to suit my craving for coconut flavor. Ingredients:
1/2 cup melted margarine |
1 cup sweetened flaked coconut |
1 (18 1/4 ounce) box white cake mix |
3 egg whites (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 cup cold milk |
1 (8 ounce) container cool whip |
additional coconut, toasted, if desired |
Directions:
1. Pour melted margarine in a 9 x 13 inch cake pan.
2. Sprinkle 1 cup coconut over margarine.
3. Prepare cake mix according to directions on box and pour over the coconut.
4. Bake at 350 degrees for 30- 35 minutes, until cake tests done.
5. Remove from oven, immediately pour cold milk over hot cake.
6. Let cool completely.
7. Spread cool cake with Cool Whip and top with additional coconut if desired.
8. Store in refrigerator.
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