Dad's Coconut Cake

Dad's Coconut Cake

By:
Community Classics .
Edited on Nov 09, 2004

My dad loves coconut cream pies but I'm better at baking cakes. I came up with this cake as an alternitive. I baked it in a bundt pan for a prettier presentation. Everyone loved it.

Ingredients

1 pkg yellow or white cake mix
1 c. Carnation evaporated skim milk
1/3 c. water
1/3 c. oil
3 large eggs
1 c. plus 1/2 c. sweetened flaked coconut
carmel ice cream topping

Directions

Preheat oven to 350 degrees, 325 for dark or coated pans. Grease and flour sides and bottom of the bundt pan.
Blend cake mix, milk, water, oil, and eggs in a large bowl until moistened. Beat at medium speed for 2 minutes. Fold in,by hand,1 c. of coconut until well incorporated. Pour batter into bundt pan and bake at 350 for 38-43 minutes. After cake is removed from the oven, cool in the pan for 10-15 minutes then invert it onto your serving platter. While cake is cooling slightly, toast the remaining 1/2 c. of coconut until lightly browned. Set aside. Drizzle top of cake with carmel topping, about 5 or 6 tablespoons. Sprinkle with toasted coconut. You can also dust it with a little powdered sugar, if you prefer. Refridgerate any left over cake.

Not a NESTLÉ®-tested recipe.


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