|Super Easy Coconut Cake|
Note: I've also tried making a cupcake version of this cake. They're cute, but I think it tastes better this way.
Easy Coconut Cake
- 1 box white cake mix (I used Betty Crocker)
- 3 eggs
- 1/4 cup vegetable oil
- 1 1/4 cups water
- 2 cups shredded coconut, divided
- 7 oz. cream of coconut (found in the liquor section, but it's non alcoholic)
- 1 tub (8 oz.) Cool Whip, thawed in the refrigerator
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking pan with nonstick cooking spray.
Mix the cake mix, eggs, oil, water, and 1 cup coconut until smooth. Pour into the prepared pan and spread evenly in the pan.
Bake at 350 degrees for 28-30 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Remove from oven and poke surface every 1/2 to 3/4 inches with a meat fork. Open up your can of cream of coconut and stir well to break up any solid parts. Pour 7 oz. (or so) of the cream of coconut evenly over the hot cake. With the back of a spoon, spread the cream over any parts that didn't get poured on.
Allow cake to cool a bit before moving to the refrigerator to cool completely (about 1 hour).
Mix the thawed Cool Whip with the other 1 cup coconut and spread evenly over the top of the cake.
Refrigerate until ready to serve, and then be sure to refrigerate any leftovers.
Makes 1 cake, or 12-24 servings