Easy Coconut Cake Recipe
🥮A simple coconut cake is a delicious treat that perfectly embodies the tropical taste of coconut in a light and airy cake. Usually, this easy recipe calls for mixing flour, sugar, eggs, coconut milk, shredded coconut, and baking powder or another leavening agent. After combining the ingredients, the batter is baked in a cake pan until it turns golden brown and is well cooked. To add a pop of flavor and texture, you may either cover the cake with a creamy coconut frosting or just sprinkle it with more shredded coconut. It's an easy and quick way to add a touch of the tropics to any meal.
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| (pinterest.com/bakesbybrownsugar) |
❤One package (18.25 ounces) white cake mix.
❤One can, or fourteen ounces sweetened condensed milk.
❤One can (15 ounces) coconut cream (like Coco Lopez).
❤One package (8 ounces) of coconut shreds.
❤One container (8 ounces) of thawed whipped topping (like Cool Whip).
Instructions:-
- Turn the oven on to 350°F (175°C), and dust a 9x13-inch baking pan with flour.
- As directed on the packaging, prepare the white cake mix.
- After mixing the cake batter, transfer it to the prepared baking sheet and bake it in the oven at the temperature recommended by the package, which should take approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Make holes in the top of the cake with a fork while it's still warm.
- Cream of coconut and sweetened condensed milk should be thoroughly mixed in a medium-sized bowl.
- Evenly cover the warm cake with the mixture, letting it seep into the crevices.
- Over the top of the cake, scatter the crushed coconut.
- Permit the cake to cool fully.
- Spread the whipped topping over the cake's top after it has cooled.
- Garnish with extra shredded coconut, if desired, on top of the whipped topping.
- To allow the flavors to melt together, place the cake in the refrigerator for at least an hour before serving.
