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Extra Moist Coconut Cake

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“I love anything with coconut,so to say that I love this cake is not an exaggeration - it is very delicious!!”
READY IN:
50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/2 ounce) box white cake mix
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 teaspoon coconut flavoring
  • 1 cup sugar
  • 1 (8 ounce) container whipped topping
  • 1 14 cups coconut
  • 1 cup evaporated milk

Directions

  1. Prepare cake according to package directions and bake in 9x13x2 inch baking pan.
  2. Cool 20 minutes and remove from pan and onto a large platter or jelly roll pan.
  3. With toothpick, make holes in cake at 1-inch intervals.
  4. Heat evaporated milk, sugar and flavoring and pour over cake.
  5. Cover with plastic wrap and place in refrigerator overnight so that cake weill completely absorb milk sugar mixture.
  6. The next day spread whipped topping over top and sides of cake.
  7. Sprinkle on coconut.
  8. Refrigerate until ready to serve.
  9. May be served as is or topped with fresh strawberries or peaches.

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