Moist ‘n’ Creamy Coconut Cake

READY IN: 1hr 5minsYIELD: 1 sheet cake


  • 1sheetcake, 9 X 13
  • 1 12 cupsmilk
  • 12 cupsugar
  • 7ouncessweetened flaked coconut (2 cups)
  • 8ouncesCool Whip, thawed

  • Bake a 9" X 13" white or yellow cake from a mix or homemade.
  • After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
  • While cake is cooling, make syrup.Combine milk, sugar, and 1/2 cup of the coconut in a saucepan.Bring to a boil, reduce heat, and simmer 1 minute.
  • While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes.Cool cake completely before frosting.
  • Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream.Spread over cooled cake.Sprinkle remaining coconut over surface of whipped cream.
  • Refrigerate leftovers.
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