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Moist And Creamy Coconut Cake

recipe at a glance
Rating: 5/5 5 stars
2 reviews
2 comments

ready in: 1-2 hrs
serves/makes:   12
  

recipe id: 53855
cook method: oven, stovetop

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ingredients

1 white cake mix, plus ingredients to prepare
1 1/2 cup milk
1/2 cup sugar
1 package angel flake coconut
1 container (8 ounce size) frozen non-dairy whipped topping

directions

Bake cake as directed on box. Bake in 13 x 9 pan. Cool 15 minutes, then poke holes all over with big fork.

Meanwhile, combine milk, sugar, and 1/2 cup of coconut; bring to a boil. Reduce heat, simmer 1 minute. Carefully spoon over warm cake. Cool completely.

Fold 1/2 cup coconut into cool whip, spread over cake. Sprinkle remaining coconut over cake. Chill over night.

If there is any left...it needs to be kept covered and refrigerated.

added by

snaggletooth

nutrition

Nutritional data has not been calculated yet.

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comments & reviews



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Guest at CDKitchen.com




REVIEW: recipe rating
I make this quite often. I use coconut milk instead of regular milk and add 1/4 cup cream of coconut (like coco lopez) into the cake batter. Makes it all extra rich and coconuty!


Guest at CDKitchen.com

Beau

COMMENT:
Absolutely delicious cake..never any left...a friend has made several times and passed on the recipe to over a dozen people


Guest at CDKitchen.com




REVIEW: recipe rating
Really good and super easy!! I replaced the water used in the cake with coconut milk and decreased the sugar to 1.5 cups. It was still very sweet and totally coconutty! This recipe is a keeper.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
I make this same cake all the time,But it is better if you use 18 ozs of frozen coconut and make the mix of coconut,suger,and sourcream the day before and refrigerate it.