Ingredients for Coconut Condensed Milk Cake
- 1 (18 1/4 ounce) package white cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can cream of coconut
- 1 (12 ounce) container cool whip, thawed
- 1 1/2 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
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How to Make Coconut Condensed Milk Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving. Garnish with toasted coconut flakes, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
249g
Fat
69g
Carbs
24g
