Ingredients for Aunt Irene's Top Secret Coconut Cake
- 1 (18.25 ounce) package yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup water
- 1 cup milk
- 1 cup granulated sugar
- 1 teaspoon coconut extract
- 1 1/2 cups shredded sweetened coconut
- 1 (12 ounce) container Cool Whip, thawed
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (15 ounce) can cream of coconut
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (14 ounce) can sweetened condensed milk
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How to Make Aunt Irene's Top Secret Coconut Cake
- Preheat oven to 350°F (175°C).
- In a 9x13 inch disposable baking pan, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the shredded coconut, eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
197 g
Sugar
2691g
Fat
1122g
Carbs
293g
