- 12
- 35 mins
Ingredients
- 1 package white cake mix
- 1 cup water
- 1/2 cup coconut milk, divided
- 1/4 cup vegetable oil
- 2 eggs
- 1 (12 oz.) container frozen whipped topping, thawed
- 1 (6 oz.) package frozen grated coconut, thawed
Preparation
Step 1
Preheat oven to 350. Coat two 9-inch cake pans with nonstick cooking spray.
In a large mixer bowl on medium speed mix the cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes, or until smooth. Divide the matter between the cake pans.
Bake for 25 to 30 minutes, or until wooden toothpick inserted in center comes out clean. Let cool for 10 minutes, then invert onto wire racks to cool completely. Using a fork, poke small holes in the bottom of the cakes.
Pour the remaining 1/4 up coconut milk evenly over each cake. Place 1 cake layer upside down on a serving plate and frost the top with some of the whipped topping. Sprinkle one third of the coconut over the topping, pressing it into the topping. Place the second layer over the first and frost the top and sides with the remaining whipped topping. Sprinkle the remaining coconut evenly over the top and sides of the cake.
Serve, or cover loosely and chill until ready to serve.
NOTE:
Toast the coconut first to bring out its nutty flavor if preferred.