BEST COCONUT CAKE EVER
I have been making this cake for many years. Every time I make it, I am asked for the recipe. It is a very moist and delicioous cake.
Provided by Jeanne Benavidez
Categories Cakes
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. Prepare and bake white cake mix according to package directions. Bake in a 9 x 13 cake pan.
- 2. Remove cake from oven. While still hot, using a utility fork or handle of wooden spoon, poke holes (@ 2-inches apart) all over the top of the cake.
- 3. Mix cream of coconut and sweetened condensed milk together. You may need to microwave the mixture for a few seconds if it is real thick.
- 4. Slowly pour milk mixture into each hole in the cake while the cake is still hot. Let the liquid soak in and continue re-filling the holes until you have used @ 2/3 of the mixture. (Since I usually bake this cake in a 9 x 13 cake pan, I don't use all of the milk mixture because it makes the cake too moist.)
- 5. Let cake cool completely then cover with the frosting and top with the shredded coconut.
- 6. Keep cake refrigerated.
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