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Ingredients
- 1 PKG OF YOUR FAVORITE BRAND OF WHITE CAKE MIX (WITH PUDDING INCLUDED)
- 1 TSP COCONUT EXTRACT
- 1-1/2 CUPS MILK
- 1/2 CUP SUGAR
- 1-1/2 CUPS COCONUT
- 8 OUNCES COOL WHIP
Details
Adapted from keyingredient.com
Preparation
Step 1
Preheat oven to 350 degrees F.
Grease and flour bottom only of a glass Pyrex 13" X 9" X 2" pan. Mix cake according to package directions adding the coconut extract to the batter when mixing. Pour cake batter into the prepared pan and bake for 30 to 40 minutes or until the cake tests done when a toothpick inserted into the center of the cake comes out clean. When the cake is done, let cool for 15 minutes. Poke holes in the cake with a large 2 prong meat fork.
Meanwhile, combine milk, sugar, and 1/2 cup of coconut in a saucepan. Bring to a boil; reduce heat and simmer for one minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool cake completely. Fold 1/2 cup coconut into cool whip and spread over cake. Sprinkle top with remaining coconut. Chill several hours or overnight.
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