Real Recipes From Real Home Cooks ®

coconut cake

Recipe by
Jody Barber
Fayetteville, AR

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!

yield 12 -15
cook time 25 Min
method Bake

Ingredients For coconut cake

  • 1 box
    duncan hines white cake mix
  • 3
    egg whites
  • 1/2 c
  • 1/4 c
  • 1/2 c
    shredded, sweetened coconut
  • 1 can
    cream of coconut
  • 1 pkg
    cool whip, 10oz., thawed
  • Additional
    shredded, sweetened coconut for garnish

How To Make coconut cake

  • 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.
  • 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.
  • 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.

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