Coconut Cake
I made this cake 2 years ago during Christmas time with my aunt and grandma, and decided to make it again for my mom's birthday. It's really moist and has a similar concept to a jello-poke cake.
Ingredients
1 box white cake mix
2 C. coconut, shredded
14 ounces coconut milk
1 large container Cool Whip
1/2 C. sugar
1/2 tsp. vanilla
Directions
Prepare cake mix as directed on box. Bake in a 9x13 in pan. Cool for 15 minutes, then poke holes over the entire top with chopsticks, or a similar instrument that will provide holes that will stay open.
Combine coconut milk, sugar, 1/2 C. coconut and vanilla in a sauce pan. Bring to boil, reduce heat and simmer for 1 minute. Spoon over top of cake letting the liquid soak through the holes. Cool completely.
Fold 1/2 to 3/4 coconut in Cool whip and spread over cake, sprinkling additional coconut on top. Refrigerate until serving time.
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