Ingredients for Loris Ann's Yummy Coconut Cake
- White Cake Mix
- Water
- Vegetable Oil
- Egg Whites
- 1 (14-ounce) can sweetened condensed milk
- 1 (13.5-ounce) can full-fat coconut milk
- Angel Flake Coconut
- 1 (8-ounce) container Cool Whip
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How to Make Loris Ann's Yummy Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare your favorite 9x13 inch white cake mix according to package directions. Pour batter into the prepared pan.
- Bake for 42 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after removing from the oven, poke 12-16 holes evenly across the top of the hot cake using the handle of a wooden spoon.
- In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk and 1 (13.5-ounce) can full-fat coconut milk.
- Slowly pour the coconut milk mixture over the hot cake, allowing it to absorb fully. Some mixture will pool on the edges – that's okay!
- Let the cake cool completely at room temperature before covering and refrigerating for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- In a separate bowl, gently fold 1/2 (approximately 8 ounces) bag of sweetened shredded coconut into 1 (8-ounce) container of Cool Whip.
- Once the cake is chilled, frost the top evenly with the coconut Cool Whip mixture.
- Sprinkle the remaining coconut over the frosting.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
250g
Fat
108g
Carbs
24g
