Effortless Coconut Cake.
"Effortless Coconut Cake." Bursting with the rich, sweet flavors of coconut, this cake is the quick and easy dessert you've been dreaming of. Why wait for a special occasion? Indulge in this tropical treat today!
Ingredients
- Duncan Hines white cake mix 1 box
- Egg whites 3
- Vegetable oil 30ml
- Milk 315ml
- Shredded coconut 300g
- Cream of coconut for the batter 120ml
- Cream of coconut to top the cake 240ml
- Cool whip 1 tub
Instructions
- In a large mixing bowl, combine the egg whites, cake mix, milk, vegetable oil, and cream of coconut. Mix until well incorporated.
- Stir in 1 cup of shredded coconut, and blend for about 2 minutes.
- Grease a 9×13-inch baking pan with cooking spray.
- Preheat the oven to 350°F (175°C).
- Transfer the cake batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
- After removing the cake from the oven, use a fork to poke holes all over the surface.
- Spread 1 cup of cream of coconut over the cake, ensuring it seeps into the holes.
- Allow the cake to cool completely.
- Once cooled, spread cool whip over the cake and sprinkle the remaining shredded coconut on top.
- Refrigerate the cake for a few hours or overnight.
- Serve and enjoy your tropical delight!
Notes
This cake can be made ahead of time and stored in the refrigerator, making it perfect for those unexpected guests or a quick dessert solution!
