Coconut Cake

Penny R

By
@dixie_tn1

Everyone loves this.


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Rating:

Comments:

Serves:

at least 12

Ingredients

1 box
Pillsbury yellow cake mix
1 1/2 c
milk
1/2 c
sugar
2 c
flaked coconut, divided
1
8 oz. tub Cool Whip

Directions Step-By-Step

1
Prepare and bake cake as directed on package for 13x9 cake pan. Cool in pan for 15 minutes. Pierce cake with large fork at ½” intervals.

In a small saucepan, combine milk, sugar and ½ cup of the coconut. Bring to a boil. Reduce heat to low; simmer one minute. Spoon over warm cake, spreading coconut evenly over top. Let cool completely.

Stir ½ cup coconut into the Cool Whip. Spread over cake. Sprinkle cake with remaining coconut. Refrigerate for 6 hours, or overnight for best results. Store any uneaten cake in refrigerator.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy