1 boxduncan hines white cake mix
1/2 cshredded, sweetened coconut
1 can(s)cream of coconut
1 pkgcool whip, 10oz., thawed
Additionalshredded, sweetened coconut for garnish
How to Make Coconut Cake
- Make cake according to directions on box using the egg whites, oil and water; fold in 1/2 cup of coconut to batter. Pour into greased and floured 9x13 pan. Bake 23-25 minutes at 350 degrees until top springs back when touched and edges start to pull away from the edge of the pan.
- While still hot, poke holes in top of cake with the handle of a wooden spoon. Pour 14oz. of the Cream of Coconut over top of cake. Cool to room temperature.
- Stir the remaining Cream of Coconut into the Cool Whip and frost the cake. Sprinkle desired amount of additional coconut over the top. Cover and refrigerate, preferably overnight.