Simple Coconut Cake

Name: Simple Coconut Cake
Ingredients: 1 (18 ounce) box white cake mix, for 2 layers; 3 egg whites (or as called for by your cake mix); 13 cup oil (or as called for by your cake mix); 1 13 cups water (or as called for by your cake mix); 1 (7 ounce) package shredded coconut; 1 cup milk; 1 (3 1/2 ounce) package instant vanilla pudding; 14 cup powdered sugar; 1 (8 ounce) container Cool Whip, thawed

9 ingredients

11 steps

Ingredients

1 (18 ounce) box white cake mix, for 2 layers
3 egg whites (or as called for by your cake mix)
13 cup oil (or as called for by your cake mix)
1 13 cups water (or as called for by your cake mix)
1 (7 ounce) package shredded coconut
1 cup milk
1 (3 1/2 ounce) package instant vanilla pudding
14 cup powdered sugar
1 (8 ounce) container Cool Whip, thawed

Directions

1

Mix cake mix according to package directions, mix in 2/3 cup coconut.
2

Pour into 2 9-inch cake pans.
3

Bake as directed on box.
4

Cool in pans for 10 minutes, remove from pans and cool completely.
5

Mix milk, pudding, and sugar.
6

Beat with whisk for 2 minutes or until blended.
7

Gently stir in cool whip and refrigerate for 15 minutes.
8

Spread 1 cup of pudding on one cake, top with 3/4 cup coconut, cover with 2nd cake layer and spread top and sides with remaining pudding mixture.
9

Press the rest of the coconut into the pudding.
10

Refrigerate at least 1 hour.
11

Keep leftovers in frig.