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| MOIST AND CREAMY COCONUT CAKE | |
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1 pkg. yellow cake mix 1 1/2 c. milk 1/2 c. sugar 2 c. coconut 3 1/2 c. (8 oz.) Cool Whip Prepare cake according to directions in a 13x9 pan. Cool 15 minutes. Poke 100 holes in cake with fork. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to boil. Reduce heat and simmer 1 minute. Carefully spoon over cake allowing it to soak in. Cool completely. Fold 1/2 cup coconut into Cool Whip and spread over cake. Sprinkle with rest of coconut. Chill overnight. Keep in refrigerator. | |
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recipe reviews #85068
Mary Mac (Tennessee) says:
I have always made this recipe adding about 1/4 cup of pineapple juice from can of crushed pineapples to the milk, sugar and coconut after it simmers. I then add about 1/2 cup of the crushed pineapples to the whipped cream and coconut mixture then spread on cake. I just always loved pineapples and coconut together and this is delicious!!! It's delicious either way though!
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