Sandra'S Super Moist Coconut Cake – a delicious recipe with white cake mix, sugar, milk, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix as directed on package. Bake in 2 round 9-inch pans. Cool cake 15 minutes. Poke holes down through cake with a fork. In a saucepan, combine milk, sugar and 1/2 cup coconut. Bring to a boil.
2
Reduce heat and simmer 1 minute. Mixture will be runny. Carefully spoon over warm cake, allowing liquid to soak down through holes. Do them layer by layer. After you have finished the 1st layer, let it cool. Fold 1/2 cup coconut in Cool Whip and spread over 1st layer. Place 2nd layer on top of 1st and repeat with spooning the liquid, allowing it to soak down through holes. You do not have to use all of the liquid. Next, top with Cool Whip mixture. Sprinkle remaining coconut on cake. Chill. Store in refrigerator.
171
kcal
Calories
3
g
Fat
35
g
Carbs
3
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 5 ingredients. The key ingredients include: 1 pkg. white cake mix, 1/2 c. sugar, 3 1/2 c. Cool Whip, 1 1/2 c. milk, and more.
Yes, Sandra'S Super Moist 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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