Fresh Coconut Cake

Paula Deen
Fresh Coconut Cake
Fresh Coconut Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (18.25 oz) white cake mix with pudding in the mix

  • 2/3

    cup whole buttermilk

  • 1/3

    cup vegetable oil

  • 1/3

    cup water

  • 3

    large eggs

  • 1

    tsp. vanilla extract

  • 1

    tsp. coconut extract

  • 1

    (15 oz) can cream of coconut

  • 1

    (14 oz) can sweetened condensed milk

  • 1

    (8 oz) container frozen whipped topping, thawed

  • 2

    cups sweetened flake coconut

Directions

Preheat oven to 350. Grease and flour a 13x9 baking pan. In a large bowl, combine cake mix, buttermilk, oil, water and eggs. Beat at medium speed with an electric mixer until smooth. Beat in vanilla and coconut extract. Bake 27-30 mins. or until a wooden pick inserted in center comes out clean. Using the end of a wooden spoon, make 1/2-inch deep holes in top of cake at 1-inch intervals. In a small bowl, combine cream of coconut and sweetened condensed milk. Pour over top of cake; let cool completely. Spread thawed frozen topping over coconut mixture; sprinkle with flaked coconut. Cut into squares to serve. Store in refrigerator.

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