Loris Ann's Yummy Coconut Cake – a delicious recipe with deluxe classic white cake, water, vegetable oil, egg whites, condensed milk, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using the first (4) ingredients, make cake as directed in a 9 x 13 pan.
2
As soon as the cake comes out of the oven, poke holes with the handle of a wooden spoon throughout cake -- approx 12 to 16 holes in all.
3
Mix together sweetened condensed milk and coconut milk.
4
Pour milk mixture over hot cake slowly, allowing to absorb and allowing some to go on the edges, as well.
5
Place cake in the refrigerator, uncovered, until chilled.
6
Approx 2 hours.
7
Mix 1/2 bag (or approx 7 oz) of coconut with the cool whip and spread on top of the chilled cake.
8
Sprinkle remainder of coconut over top of cake.
9
Refrigerate until ready to serve.
10
Refrigerate any unused cake.
11
NOTE: You may use your preference of white cake mix, just follow those instructions as stated on the cake box.
432
kcal
Calories
28
g
Fat
22
g
Carbs
22
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: 18 14 ounces duncan hines moist deluxe classic white cake mix, 1 ⅓ cups water, 2 tablespoons vegetable oil, 3 large egg whites, and more.
Yes, Loris Ann's Yummy 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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