WONDERFULLY FLUFFY & MOIST COCONUT CAKE

March 7, 2013 · 37 comments

in Desserts, Recipes

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I’ve heard loads of people say they hate the word “moist.” Sorry to have to use it if you’re 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. I think it’s the best cake I’ve ever eaten. All this talking about it has me craving some more. This is like, my new cake standard.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Wonderfully Fluffy & Moist Coconut Cake
Serves 10-12

1 white cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 box instant vanilla pudding mix (3.4 ounces)
1 teaspoon vanilla
3/4 cup coconut milk
3/4 cup sweetened condensed milk
8 ounces cool whip
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.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Bake for 28-32 minutes or until a toothpick comes out clean. Allow cake to cool, and poke about 20 holes into the top cake. Whisk together coconut milk and sweetened condensed milk. Pour over cake.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Cover and allow to sit in fridge overnight. The next day, mix together coconut and cool whip for frosting.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Slice and serve.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

5.0 from 5 reviews
wonderfully fluffy & moist coconut cake
 
Author:
Serves: 10-12
Ingredients
  • 1 white cake mix
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 box instant vanilla pudding mix (3.4 ounces)
  • 1 teaspoon vanilla
  • ¾ cup coconut milk
  • ¾ cup sweetened condensed milk
  • 8 ounces cool whip
  • 1 cup sweetened coconut, shredded
Instructions
  1. 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.
  2. Bake for 28-32 minutes or until a toothpick comes out clean. Allow cake to cool, and poke about 20 holes into the top cake. Whisk together coconut milk and sweetened condensed milk. Pour over cake.
  3. Cover and allow to sit in fridge overnight. The next day, mix together coconut and cool whip for frosting.
  4. Slice and serve.

 

Modified from Nana’s Recipe Box.

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