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Very Moist Coconut Sheet Cake

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Very Moist Coconut Sheet Cake
Very Moist Coconut Sheet Cake

Very Moist Coconut Sheet Cake


Cake:
1 White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding
(I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

Icing:
1 can of cream of coconut
1 can of sweetened condensed milk

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)


Cake:
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

Icing:
1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together.
Poke holes in the hot cake and slowly pour this mixture over the cake.

Let cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip) Refrigerate at least 8 hours before serving. Even better the next day!



Reader Response
Yes: 1 No: 0

acordmountaingospel

1/2 c. milk plus 1/2 coconut milk makes it even better good cake thank you for putting it on

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