Cowgirly's Coconut Cake – a delicious recipe with white cake, egg whites, oil, water, condensed milk, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake cake according to package directions in a 13X9 pan.
2
While cake is cooling, take a fork and poke holes in it.
3
In a nonstick saucepan, mix the sweetened condensed milk and the coconut milk.
4
Heat until it begins to boil.
5
Drizzle it over the baked cake.
6
Sprinkle the 1-1/2 cups of flaked coconut and nuts on top of the cake.
7
When the cake has cooled completely, frost with the whipped topping and sprinkle with the remaining 1/2 cup coconut.
8
(I like to toast the coconut for the top in the oven first before sprinkling it.
9
If you dont toast it, you can color it though which works well for themed cakes (fuzzy bunnies and such -- ).
10
This recipe supposedly serves 12, but who eats slices that small?
11
!
498
kcal
Calories
38
g
Fat
18
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 ounce) box white cake mix, 3 egg whites (or as called for by your cake mix), ⅓ cup oil (or as called for by your cake mix), 1 ⅓ cups water (or as called for by your cake mix), and more.
Yes, Cowgirly's Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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