Moist Coconut Cake
SUBMITTED by glorybee, Atlanta
“A wonderful, delicious cake. I got
this recipe after tasting the cake at a church supper. I’ve used it
many times over the years since.”
1 package yellow cake mix, made
according to package directions
1/3 cup flaked coconut, chopped
slightly
1 (14 oz.) can sweetened condensed
milk
1 teaspoon coconut flavoring,
optional
1 (8 oz.) container frozen whipped
topping, thawed
1/3 cup flaked coconut, toasted for
topping
Make cake mix according to package
directions and add 1/3 cup coconut. Transfer to a greased and
floured 13 x 9 inch baking pan. Bake in preheated 350° oven for
20-25 minutes or until a toothpick comes out clean. Cool on a wire
rack for 10 minutes. Combine milk and coconut flavoring. Using a
large meat fork, punch holes in cake. Gently spread half of the milk
mixture over cake; let stand for 3 minutes. Spread remaining milk
mixture over cake. Cool for 30 minutes. Toast another 1/3 cup
coconut. Spread whipped topping over cake; sprinkle with coconut.
Cover and chill for at least 4 hours. Refrigerate leftovers.
Easter Alternative: Slightly tint
the whipped topping pale green. Substitute the toasted coconut for
green tinted coconut and sprinkle on a few jelly beans.
