Recipe courtesy of Martin's Bar-B-Que Joint

Coconut Cake

  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

Vegetable oil, enough to cover pan

3 pounds white cake mix 

9 egg whites 

Two 14-ounce cans condensed milk 

One 15-ounce can coconut milk 

1 pound whipped topping 

12 ounces shredded coconut 

Directions

  1. Preheat a convection oven to 300 degrees F. Grease a large cake pan with oil.
  2. Mix together the cake mix, egg whites and 3 cups water. Pour into the cake pan and bake for 20 minutes, rotating halfway through.
  3. Meanwhile, mix together the condensed milk and coconut milk. Pour over the cake and place in the refrigerator to cool for 1 hour. Once cool, spread the whipped topping over the cake and sprinkle on the coconut.
  4. Cut into 8 sections and serve.

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