Not only is this coconut cake easy, it is moist and so delicious! You won’t believe how easy it is to make this cake from scratch.
My youngest son turned 19 this week, and this is the birthday cake he wanted. Since I had not made this in a long time, I was glad he asked for it. The family loved it, and my daughter-in-law said that it is the best cake I have ever made.
Ingredients:
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 1/4 c. sugar
4 egg whites
1 tsp. vanilla
2/3 c. milk
16.9 fl. oz. cream of coconut
14 oz. can sweetened condensed milk
8 oz. whipped topping
shredded coconut
Directions: Mix the flour, baking powder, and salt. Set aside. Using a separate bowl, mix the shortening and sugar until the mixture is light and fluffy. Add the egg whites and vanilla. Mix well. Add the flour mixture alternately with the milk. Blend thoroughly but do not over-mix.
Pour into a well-greased 9 x 13 pan. Bake at 375°F for 25 to 30 minutes. I use a glass baking dish. Since you use the baking dish as the serving dish, I just think the glass looks nicer.
While the cake is baking, mix the cream of coconut and sweetened condensed milk together until well blended. You can find the cream of coconut in the alcohol section of the grocery store. This is the same cream of coconut that is used in making pina coladas.
While the cake is still warm, poke holes in it with the handle of a wooden spoon. Leave the cake in the pan.
Pour the cream of coconut/sweetened condensed milk over the warm cake. Let the cake cool then frost with the whipped topping. Top with shredded coconut.
Once the cake has cooled completely, you will need to refrigerate it. Refrigerate any leftover cake.
Click here for a printable version of this recipe.