Moist 'n Creamy Coconut Cake
Moist 'N Creamy Coconut Cake is an easy dinner. Made with 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 and 3 1/2 c. or 1 (8 oz.) container cool whip whipped topping, thawed, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Prepare cake mix as directed on package, baking in 13 x 9-inch pan.
Cool 15 minutes, then poke holes down through cake with utility fork.
Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes.
Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake.
Sprinkle with remaining coconut.
Chill overnight.
Store leftover cake in refrigerator.
π· Perfect Pairings
Complete your meal with these
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