Coconut Cake
  • Cooking Time: as directed
  • Servings: 10
  • Preparation Time: 30
  • 1 white cake mix
  • required eggs on box
  • 1 can coconut milk (lite works)
  • 1/2 c. granulated sugar
  • 1/2 c. water
  • 1 pt. whipping cream
  • 1/2 c. powdered sugar
  • 1 bag shredded coconut
  1. Prepare the cake mix as directed, substituting the coconut milk for all the oil and water.
  2. Bake cake as directed in two 8" or 9" pans.
  3. Combine granulated sugar and water over low heat, to make a simple syrup.
  4. After releasing the cakes from the pans, poke them all over with a fork or skewer. Then drizzle the cakes with the syrup.
  5. Whip the cream and powdered sugar into whipped cream.
  6. When fully cooled, spread the whipped cream between layers and as frosting all over the stacked cake.
  7. Cover with shredded coconut.
My friend Emily taught me this little trick. The cake recipe is a family one but her little trick makes it so much easier! I used to make the white cake from scratch but this tastes just as good if not better.