coconut cake
It's really best to make this cake a day ahead. It is good the day you make it, but it really changes when it chills overnight!
yield
12 -15
cook time
25 Min
method
Bake
Ingredients For coconut cake
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1 boxduncan hines white cake mix
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3egg whites
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1/2 cwater
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1/4 coil
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1/2 cshredded, sweetened coconut
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1 cancream of coconut
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1 pkgcool whip, 10oz., thawed
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Additionalshredded, sweetened coconut for garnish
How To Make coconut cake
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1Make cake according to directions on box using the egg whites, oil and water; fold in 1/2 cup of coconut to batter. Pour into greased and floured 9x13 pan. Bake 23-25 minutes at 350 degrees until top springs back when touched and edges start to pull away from the edge of the pan.
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2While still hot, poke holes in top of cake with the handle of a wooden spoon. Pour 14oz. of the Cream of Coconut over top of cake. Cool to room temperature.
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3Stir the remaining Cream of Coconut into the Cool Whip and frost the cake. Sprinkle desired amount of additional coconut over the top. Cover and refrigerate, preferably overnight.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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