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Outrageously Moist Coconut Cake

If you don't believe the name of this Outrageously Moist Coconut Cake, after just one bite you'll see why it earns its moniker. Not only is this one of those simple cake mix dessert recipes, it's also a perfect summer treat. Serve it topped with fresh fruit for a warm weather treat your guests will love. Don't spend unnecessary time in the kitchen; use this recipe -- one of the most delicious white cake mix recipes we've found -- and you'll be set for summer!

Serves: 16

  • 1 box white cake mix
  • 1 teaspoon coconut flavoring
  • 1 cup sugar
  • 1 medium size container whipped topping
  • 1 small package coconut
  • 1 cup evaporated milk
  1. Prepare cake according to the package directions and bake in 9 x 13 x 2 inch baking pan.
  2. Cool 20 minutes and remove from baking pan. Place cake on a large platter or jelly roll pan.
  3. With toothpick make holes in cake at 1 inch intervals.
  4. Heat evaporated milk, sugar and coconut flavoring and pour over cake.
  5. Cover with plastic wrap and place in refrigerator overnight so that cake will completely absorb the sugar-milk mixture.
  6. The next day spread whipped topping over top and sides of cake. Sprinkle on coconut.
  7. Refrigerate until ready to serve. May be served as is or topped with fresh strawberries or peaches.




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I made this in a bundt pan and made a few changes. I added coconut cream instant pudding mix to cake mix. Instead of the plain water for the cake mix I used half coconut milk half water. For the milk you pour over the cake and let set I used the rest of the coconut milk with half the sugar. My cake did not absorb all the liquid over night and I had to pour off some the next day. I still used the cool whip and coconut on top. The cake was very good and very moist everyone liked it! I'll probably make it again!


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