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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Very Moist Coconut Sheet Cake Recipe

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This recipe for Very Moist Coconut Sheet Cake is from Johnson Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Cake:
1 white cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla pudding
1 teaspoon vanilla

For Filling:
1 can cream of coconut
1 can sweetened condensed milk

For Topping:
8 oz. container of extra creamy cool whip
12 oz. frozen grated coconut
Directions:
Directions:
Mix together all ingredients for cake portion until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. Bake at 350 degrees F for 32-35 minutes or until tooth pick comes out clean.

Now mix together filling ingredients. Poke holes in the hot cake and slowly pour this mixture over the cake. Let the cake cool and then frost with the cool whip and place the coconut on top. Refrigerate for at least 8 hours before serving.

 

 

 

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