Coconut Cake
- Total:
- 1 hr 40 min
- (includes cooling time)
- Active:
- 20 min
- Yield:
- 8 servings
- Level:
- Easy
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.
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