Quick & Delicious Coconut Cake

This cake is one of those semi homemade desserts for your guests who don't need to know that it's semi homemade. For some recipes I love using cake mix as a short cut. I believe that Duncan Hines offers a great product and there is no reason you should feel ashamed to use boxed cake mixes. With our busy lives and being busy moms or dads, we look to short cuts to give our kids and families good meals quick but good at the same time without lacking in taste. This is one of those recipes. It's delicious and gives that homemade taste without knowing you used boxed cake mix.

Great in flavor and so very moist, this is one of my favorite coconut cake recipes!

Quick & Delicious Coconut Cake

1 Box of Duncan Hines White Cake Mix
3 Egg Whites
2 Tbsp Vegetable Oil
1 1/3 Cups Milk
2 1/2 Cups Shredded Coconut
1 Cup Cream of Coconut
1 container of Cool Whip

Put cake mix, egg whites, vegetable oil and milk.

Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.

Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.

Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.

Put in refrigerator for a number of hours before serving or overnight.

Wishing you Sweet Coconut Dreams,
Annamaria