Friday, August 2, 2013

Moist Coconut Sheet Cake

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)

Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) 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!

0 comments:

Post a Comment

Disclaimer

⚠ Disclaimer: We do not own and do not claim to own all the images and some content appearing on this website or Facebook page. The images and few contents belong to their respective owners, who have copyright over them. The images and some contents are taken from various different sources and we credit them on the end of every content if we were able to locate original website or recipes and images. If you feel that any image violates your copyright, please write to venus12277@gmail.com to have it taken down.