Creamy Coconut Cake
This Creamy Coconut Cake has a yellow cake mix as its base and is poked and topped with coconut "milk," followed by whipped topping and more coconut. I prepare this elevated cake mix in a glass Pyrex dish, as it is very very moist.
Ingredients
Cake
- Cooking Spray
- 1 Box Yellow Cake Mix
- 3/4 cup Water
- 3/4 cup Vegetable Oil
- 4 Large Eggs
- 1 pkg Instant Vanilla Pudding Mix 3.4 oz box
Coconut Milk Drizzle
- 1 1/2 cups Milk
- 1/2 cup Sugar
- 1/2 cup Shredded Coconut
Topping
- 1 Small Container Cool Whip
- 1 1/2 cups Shredded Coconut
Instructions
Cake
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Preheat oven to 350 degrees.
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Spray cake pan/Pyrex dish with vegetable spray.
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Prepare cake mix according to directions on box, decreasing water to 3/4 cup, increasing vegetable oil to 3/4 cup and adding 4 eggs.
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Add package of dry instant vanilla pudding mix and mix to incorporate.
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Pour batter in prepared cake pan/Pyrex dish.
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Cook for approximately 35 minutes or until toothpick inserted in the center of the cake comes out clean.
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Cool cake in pan/Pyrex dish on cooling rack.
Coconut Milk Drizzle
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Combine milk, sugar and 1/2 cup coconut in saucepan.
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Bring to a boil. Reduce heat and simmer for one minute. Remove from heat.
Add Coconut Milk Drizzle
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Liberally poke the top of the cooled cake with a fork.
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Drizzle coconut sugar milk mixture over the top.
Add Topping
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When "poked" cake has cooled, add whipped topping to the top and spread.
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Sprinkle shredded coconut on top of the whipped topping.
Recipe Notes
Store this cake in the refrigerator. It will continue to soak up the liquid and is even better the day after if is baked!