Coconut Cake

Name: Coconut Cake
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings
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

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Level: Easy

Total: 1 hr 40 min (includes cooling time)
Active: 20 min

Yield: 8 servings

Level: Easy

Total: 1 hr 40 min (includes cooling time)
Active: 20 min

Yield: 8 servings

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

Preheat a convection oven to 300 degrees F. Grease a large cake pan with oil.
Mix together the cake mix, egg whites and 3 cups water. Pour into the cake pan and bake for 20 minutes, rotating halfway through.
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.
Cut into 8 sections and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.