Coconut Cake

Penny R


Everyone loves this.


★★★★★ 2 votes

at least 12


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

How to Make Coconut Cake


  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.

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

Show 6 Comments & Reviews

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