Coconut Cake

Name: Coconut Cake
Ingredients: 1 (18 1/4 ounce) box butter pecan cake mix or (18 1/4 ounce) box yellow cake mix with pudding; 1 1/4 cups water; 3 eggs; 1/3 cup margarine or 1/3 cup butter, softened; 1 (14 ounce) can sweetened condensed milk; 1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section); 1 cup coconut, for toasting; 1/2 cup coconut; 1/2 cup chopped pecans; 8 ounces Cool Whip, thawed

10 ingredients

14 steps

Ingredients

1 (18 1/4 ounce) box butter pecan cake mix or (18 1/4 ounce) box yellow cake mix with pudding
1 1/4 cups water
3 eggs
1/3 cup margarine or 1/3 cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section)
1 cup coconut, for toasting
1/2 cup coconut
1/2 cup chopped pecans
8 ounces Cool Whip, thawed

Directions

1

Preheat oven to 350.
2

While oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
3

(It will burn quickly so watch it carefully.).
4

Mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
5

Stir in 1/2 cup toasted coconut.
6

Pour into greased 13x9 pan.
7

Bake about 33-38 minutes until toothpick inserted in center come out clean.
8

Mix condensed milk with cream of coconut.
9

Remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
10

Pour milk/cream of coconut evenly over hot cake.
11

Cool completely.
12

Frost with cool whip.
13

Sprinkle with remaining toasted coconut, coconut and pecans.
14

Refrigerate.