Tuesday, May 26, 2020

Very Moist Coconut Sheet Cake

1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

  • Preheat oven to 350 degrees
  • Mix together all ingredients until smooth and creamy.
  • Pour into a 9 x 13 pan that has been greased and floured.
  • Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
1 can of cream of coconut
1 can of sweetened condensed milk
  • Mix these two ingredients together.
  • Poke holes in the hot cake and slowly pour this mixture over the cake.
  • Let cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Refrigerate at least 8 hours before serving. Even better the next day!

No comments:

Post a Comment