Monday, March 11, 2013

#2703 - Moist Yellow Coconut Cake

(by Aunt Faye [Herman] Minier)

1 box Duncan Hines yellow cake mix
1 1/4 cups milk
1/2 cup white sugar
1 cup Baker's angelflake coconut + extra for sprinkling
1 - 8oz. Cool Whip (thawed)

Mix and bake yellow cake according to box directions, and let it cool for 15 minutes. Use a large fork to poke holes all over the top of the cake. In a saucepan add milk, white sugar and 1/2 cup coconut--cook/stir over medium heat until boiling. Once boiling, cook for 1 minute and remove from heat. Spread the milk mixture evenly over the top of the cake so that the milk mixture soaks into the holes. Cool completely. Add 1/2 cup of coconut to the Cool Whip--stir until mixed. Spread the Cool Whip mixture over the top of the cake. Sprinkle more coconut over the top of the Cool Whip if you wish. Refrigerate until cold.

No comments: