Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 8 to 10 Servings
This incredible recipe is just too perfect not to share with you! You have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. Tweak the recipe to your liking! Have a great day, friends. Enjoy!
Ingredients:
1 box Duncan Hines white cake mix
3 Egg whites
2 Tablespoons vegetable oil
1 1/3 cups milk
2 1/2 cups shredded coconut
1/2 cup cream of coconut for the batter
1 cup cream of coconut to top cake
1 package tub of cool whip
Directions:
Step 1: In a large mixing bowl, add the egg whites, cake mix, milk, vegetable oil, and 1/2 cup of coconut milk. Stir until well combined.
Step 2: In a mixing bowl, add 1 cup of the shredded coconut. Beat with a mixer for about 2 minutes.
Step 3: Apply cooking spray in a 9×13-inch baking pan.
Step 4: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 5: Place the baking pan inside the preheated oven and bake for 25 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 6: Remove the cake from the oven and use a fork to poke holes all over the cake.
Step 7: Spread 1 cup of cream of coconut on top of the cake. Make sure to fill the small holes.
Step 8: Allow the cake to cool completely.
Step 9: Add cool whip over and spread it evenly, then sprinkle the rest of the shredded coconut on top.
Step 10: Place the cake inside the fridge to chill for a couple of hours to overnight.
Step 11: Serve and enjoy!
Ingredients
- 1 box Duncan Hines white cake mix
- 3 Egg whites
- 2 Tablespoons vegetable oil
- 1 1/3 cups milk
- 2 1/2 cups shredded coconut
- 1/2 cup cream of coconut for the batter
- 1 cup cream of coconut to top cake
- 1 package tub of cool whip
Instructions
Step 1: In a large mixing bowl, add the egg whites, cake mix, milk, vegetable oil, and 1/2 cup of coconut milk. Stir until well combined.
Step 2: In a mixing bowl, add 1 cup of the shredded coconut. Beat with a mixer for about 2 minutes.
Step 3: Apply cooking spray in a 9×13-inch baking pan.
Step 4: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 5: Place the baking pan inside the preheated oven and bake for 25 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 6: Remove the cake from the oven and use a fork to poke holes all over the cake.
Step 7: Spread 1 cup of cream of coconut on top of the cake. Make sure to fill the small holes.
Step 8: Allow the cake to cool completely.
Step 9: Add cool whip over and spread it evenly, then sprinkle the rest of the shredded coconut on top.
Step 10: Place the cake inside the fridge to chill for a couple of hours to overnight.
Step 11: Serve and enjoy!
Notes
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 8 to 10 Servings
