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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Super-moist, super-easy, super-good! Try this with or without the shredded coconut. For this recipe, I use a bundt cake pan and I don't add any kind of frosting or glaze. You can if you want, but this moist, rich cake doesn't need it. Ingredients:
1 (18 ounce) box yellow cake mix |
1 (13 1/2 ounce) can coconut milk |
1/2-1 cup shredded coconut |
2 eggs |
cooking spray |
1 -2 teaspoon flour |
Directions:
1. Begin by choosing a cake pan recommended on the cake mix box.
2. Preheat oven to 350°.
3. Generously spray the cake pan with cooking spray and sprinkle with flour.
4. Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
5. Mix until moistened, but don't over mix.
6. Pour into greased cake pan of your choice.
7. Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
8. If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).
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