https://www.copymethat.com/r/dhYj28No1/coconut-cream-cake/
18099253
GVpxJW5
dhYj28No1
2024-03-28 11:37:59
Coconut Cream Cake
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Servings: 15
Servings: 15
Ingredients
- 1-15 ounce package Betty Crocker French Vanilla White cake mix
- 3 egg whites
- 1 ¼ cups water
- ⅔ cup flaked coconut
- 1-14 ounce Eagle brand sweetened condensed milk
- 1 teaspoon coconut extract
- 1 ½ cups Cool Whip
Steps
- In a mixing bowl, beat the dry cake mix, egg whites, water and ⅓ of the coconut on low speed for 2 minutes.
- Transfer to a 13 x 9 x 2 inch baking pan coated with nonstick cooking spray.
- Bake at 350° for 20 to 25 minutes until toothpick comes out clean.
- Cool on a wire rack for 10 minutes.
- Combine the condensed milk and coconut extract.
- Using a toothpick, poke holes in the top of the cake, then gently spoon half the condensed milk mixture over the cake. Let stand for 3 minutes and spread the remaining condensed milk mixture over the cake and let cool for 30 minutes.
- Toast the remaining coconut.
- Spread the Cool Whip over the cake and sprinkle with coconut.
- Cover and chill for at least 4 hours before serving.
Notes
- Can make the cake the night before and complete the next day. Variations include adding berries on top, such as strawberries and blueberries.