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Very Moist Coconut Sheet Cake Recipe

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This recipe for Very Moist Coconut Sheet Cake, by , is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Mullins

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

1 can of cream of coconut
1 can of sweetened condensed milk

Frosting
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Directions:
Directions:
Mix together all cake ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

Mix can of cream of coconut and 1 can of sweetened condensed milk together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool.

Then frost with cool whip and sprinkle coconut on top.

Refrigerate at least 8 hours before serving

 

 

 

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