Recipes: Cakes

Coconut Cream Cake

(15 - 18 Servings)

  • 2 pkgs. "JIFFY" White Cake Mix
  • 3 egg whites
  • 1 cup water
  • 1/4 cup oil
  • 2/3 cup flaked coconut (divided)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 tsp. coconut extract
  • 1 container (8 oz) whipped topping, thawed

Preheat oven to 350°F. Grease a 13” x 9” baking pan.

Combine cake mixes, egg whites, water and 1/3 cup of coconut.  Mix on medium for 2 minutes. Pour into pan.  Bake 20 - 25 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack for 10 minutes.  Combine milk and coconut extract.  Set aside.  With fork, punch holes in cake.  Gently spread half of milk mixture over warm cake.  Let stand for 3 minutes.  Spread remaining mixture over cake.  Cool for 30 minutes.  Spread remaining coconut evenly on a cookie sheet.  Bake at 350° for 7 – 8 minutes or until light golden brown; stirring occasionally.  Spread whipped topping over cake; sprinkle with coconut.  Cover and chill for at least 4 hours.  Refrigerate leftovers.