PRIZE-WINNING COCONUT CAKE

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Prize-Winning Coconut Cake image

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.

Provided by rhondalynne

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 9

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

Steps:

  • Pour melted margarine in a 9 x 13 inch cake pan.
  • Sprinkle 1 cup coconut over margarine.
  • Prepare cake mix according to directions on box and pour over the coconut.
  • Bake at 350 degrees for 30- 35 minutes, until cake tests done.
  • Remove from oven, immediately pour cold milk over hot cake.
  • Let cool completely.
  • Spread cool cake with Cool Whip and top with additional coconut if desired.
  • Store in refrigerator.

Nutrition Facts : Calories 422.4, Fat 26.6, SaturatedFat 9.9, Cholesterol 2.9, Sodium 426.4, Carbohydrate 43, Fiber 0.7, Sugar 31.4, Protein 4.1

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