BEST COCONUT CAKE EVER

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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

1 pkg (18.25 oz) white cake mix
1 can(s) (14 oz) cream of coconut (not coconut milk)
1 can(s) sweetened condensed milk
1 can(s) fluffy white frosting
1 pkg (8 oz) shredded coconut

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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