Ingredients for Easy Melt In Your Mouth Coconut Cake
- Duncan Hines Moist Deluxe Yellow Cake Mix
- Sweetened Condensed Milk
- Coco Lopez
- Cool Whip
- Coconut
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How to Make Easy Melt In Your Mouth Coconut Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut extract and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, frost with your favorite coconut frosting.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
156g
Fat
110g
Carbs
18g
