I have heard loads of people say they hate the word “moist.” Sorry to have to use it if you are one of those. But seriously. That’s what this cake is. Soft. Fluffy. MOIST! Sweet goodness. David says this is the best cake I’ve ever made. All this talking about it has me craving some more.
This is like, my new cake standard.
FLUFFY & MOIST COCONUT CAKE
Serves 10-12
1 white or yellow cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 box (3.4 ounces) instant vanilla pudding mix
1 teaspoon vanilla
3/4 cup coconut milk
3/4 cup sweetened condensed milk
8 ounces whip cream
1 cup sweetened coconut, shredded
Preheat oven to 350 degrees. Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a large bowl. Mix and transfer batter to a greased 9×13 glass pan. Bake for 30 minutes, or until a toothpick comes out clean. Allow cake to cool, and poke about 50 holes into the top cake. Whisk together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight. The next day, mix together coconut and whip cream. Spread frosting over top.
- 1 white or yellow cake mix
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon vanilla
- ¾ cup coconut milk
- ¾ cup sweetened condensed milk
- 8 ounces whip cream
- 1 cup sweetened coconut, shredded
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a large bowl. Mix and transfer batter to a greased 9x13 glass pan. Bake for 30 minutes, or until a toothpick comes out clean.
- Allow cake to cool, and poke about 50 holes into the top cake.
- Whisk together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight.
- The next day, mix together coconut and whip cream. Spread frosting over top.
Adapted from Nana’s Recipe Box.
My New Cookbook
PRE-ORDER NOW: AMAZON | BARNES & NOBLE
