Fresh Coconut Cake

1. 1

   Prepare mix as directed on back of box (can use 2 whole eggs instead of 3 whites if you want to).

2. 2

   Add coconut flavoring and frozen coconut.

3. 3

   Bake at 350u00b0 for 30 minutes.

4. 4

   Punch holes all over top of cake with toothpick or small straw while still warm. Heat the following mixture and pour over hot cake: evaporated milk, confectioners sugar and enough water to make mixture equal 2 cups.

5. 5

   Ice cooled cake with Cool Whip.

6. 6

   Sprinkle with frozen coconut and store in refrigerator.

7. 7

   Real good and moist.

* Per serving · 4 servings · Values may vary.

No additional tips available.