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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Sheet cake Recipe

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This recipe for Coconut Sheet cake is from The Bever Family Cookbook, 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:  
1 white cake mix
3 eggs
1 cup milk
1/2 cup oil
1 small box vanilla pudding
1 tsp vanilla
1 tsp almond extract (optional)


1 can cream of coconut
1 can sweetened condensed milk


1 (8 oz) cool whip
1 (12 oz) bag coconut
Directions:
Directions:
Preheat oven to 350 degrees.
Mix together cake mix, eggs, milk, oil, vanilla pudding, vanilla and almond extract. Mix together good. Pour into a 9x13 inch pan that has been greased and floured. Bake for 30 to 35 minutes (or until done).
Mix together the cream of coconut and sweetened condensed milk. Poke holes in the hot cake and slowly pour the mixture over the cake. Let cake cool.
Once cool add the whipped topping, then sprinkle coconut on top.
Refrigerate at least 8 hours before serving. Even better the next day.

 

 

 

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