This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
Ingredients:
1 package of white cake mix (16 ounces)
1 can of cream of coconut (14 ounces)
1 can of sweetened condensed milk (14 ounces)
1 container of thawed frozen whipped topping (16 ounces)
1 package of flaked coconut (10 ounces)
Directions:
Make the cake according to the instructions on the package and bake it in a 9×13 inch pan. Let it cool completely.
Once the cake has cooled, use a straw to make holes all over the surface of the cake.
Pour the mixture of condensed milk and cream of coconut over the cake, making sure it seeps into the holes.
Spread the thawed whipped topping evenly over the cake.
Sprinkle the flaked coconut on top of the cake.
Chill the cake in the refrigerator until ready to serve.
Enjoy.
