Moist 'N Creamy Coconut Cake
Catégorie: Dessert
Ingrédients
- 1 (2 layer size) pkg. yellow cake mix or pudding-included cake mix
- 1 1/2 c. milk
- 1/2 c. sugar
- 2 c. Baker's Angel Flake coconut
- 3 1/2 c. or 1 (8 oz.) container Cool Whip whipped topping, thawed
Instructions
1. Prepare cake mix as directed on package, baking in 13 x 9-inch pan.
2. Cool 15 minutes, then poke holes down through cake with utility fork.
3. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan.
4. Bring to a boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes.
5. Cool completely.
6. Fold 1/2 cup of the coconut into whipped topping and spread over cake.
7. Sprinkle with remaining coconut.
8. Chill overnight.
9. Store leftover cake in refrigerator.
