Yummy Coconut Cake
A moist, coconut-flavored cake topped with whipped cream and toasted coconut, perfect for celebrations or casual gatherings for those craving tropical sweetness.
Ingredients
Instructions
- Make the vanilla cake mix according to the package directions and bake in a 13 x 9-inch pan. Allow the cake to cool completely.
- In a saucepan, boil the milk, sugar, and 1/2 cup of flaked coconut for 2 minutes, stirring continually. Let the mixture cool.
- Poke holes all over the cooled cake using a fork or skewer.
- Spoon the cooled coconut milk mixture over the holes in the cake, allowing it to soak in.
- Spread whipped topping (Cool Whip) over the top of the cake.
- Sprinkle remaining flaked coconut on top of the whipped topping.
- Refrigerate the cake overnight before serving.
Nutrition & Diet Analysis (per serving)
238
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).