If you’re looking for a moist and easy cake to make for spring or for Easter, you’ll enjoy this coconut cake. It even gets better (more moist) while sitting in the refrigerator.
Coconut Pan Cake
Ingredients:
1 box yellow cake mix (with pudding)
1 6 oz. package coconut
1 tsp. lemon flavoring
2/3 cup evaporated milk
½ cup powdered sugar
1 tsp. coconut or butter flavoring
1 8 oz. Cool Whip
1 6 oz. package coconut
Directions:
Bake cake mix in a 9×13 inch pan according to directions, except mix in the 6 oz. package coconut and the lemon flavoring. Cook at 350 degrees for 35 minutes. Remove from the oven and punch holes with a long-tined fork in the warm cake. While the cake is baking, measure milk, sugar, and flavoring together. Add water to make a total of 2 cups. Heat the mixture on the stove, then allow to cool. Pour (spoon) the mixture slowly over the warm cake. When the cake is cool, spoon and smooth the Cool Whip over the top of the cake. Add coconut to the top of the cake. Refrigerate the finished cake.
Enjoy!
