FLUFFY & MOIST COCONUT CAKE
- 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
- 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 stand mixer.
- Transfer batter to a greased 9 x 13 baking dish pan. Bake for 30 minutes.
- Allow cake to cool, and poke about 100 holes into the top cake. (I usually use a skewer.)
- Mix together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight.
- 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/
3.5.3251