coconut cake

Name: Coconut Cake
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) duncan hines white cake mix; 3 - egg whites; 1/2 cup(s) water; 1/4 cup(s) oil; 1/2 cup(s) shredded, sweetened coconut; 1 can(s) cream of coconut; 1 package(s) cool whip, 10oz., thawed; Additional - shredded, sweetened coconut for garnish

80 Pinches 7 Photos

Jody Barber

Fayetteville, AR

Updated on Apr 21, 2014

It's really best to make this cake a day ahead. It is good the day you make it, but it really changes when it chills overnight!

Rate

prep time

cook time 25 Min

method Bake

yield 12-15 serving(s)

Ingredients

1 box duncan hines white cake mix
3 - egg whites
1/2 cup water
1/4 cup oil
1/2 cup shredded, sweetened coconut
1 can cream of coconut
1 package cool whip, 10oz., thawed
Additional - shredded, sweetened coconut for garnish

How To Make coconut cake

Step 1

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.

Step 2

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.
Step 3

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes