FLUFFY & MOIST COCONUT CAKE
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Ingredients
  • 1 yellow box cake mix
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon vanilla
  • ⅔ cup coconut milk
  • ⅔ cup sweetened condensed milk
  • 8 ounces whip cream
  • 1 cup sweetened coconut, shredded
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a stand mixer.
  3. Transfer batter to a greased 9 x 13 baking dish pan. Bake for 30 minutes.
  4. Allow cake to cool, and poke about 100 holes into the top cake. (I usually use a skewer.)
  5. Mix together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight.
  6. The next day, stir together coconut and whip cream. Top cake with frosting.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/03/07/fluffy-moist-coconut-cake/