What I love most about coconut cakes is the looks of them! It’s so white you feel like you are having a wedding cake! This is my recipe for a very moist coconut sheet cake, check it out!
You’ll Need: 1 Duncan Hines white cake mix. 3 eggs. 1 cup of milk. ½ cup of vegetable oil. 1 small box of vanilla or almond pudding. 1 tsp of vanilla or almond extract.
How to: In a bowl, mix all of the ingredients together and pour into a greased and floured 9×13 pan. In a preheated oven to 350° bake for 32 to 35 minutes. To make the glaze, mix together 1 can of cream of coconut and 1 can of sweetened condensed milk. Once the cake is ready, poke holes into it and pour the glaze evenly. Once the cake is cooled, mix 8 oz container of extra creamy cool whip and 12 oz of frozen grated coconut then frost the cake. Refrigerate for 8 hours or so and Voila! Easy, peasy and sweet! This coconut cake is very delicious and fun to make. Give it a shot, it will make you proud!