459 - Coconut Cake (Coco Lopez Cake)
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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459 - Coconut Cake (Coco Lopez Cake)
(by Shirley McNevich)
1 box Duncan Hines white cake mix (do NOT mix according to directions)
1 - 7oz. package Baker's angelflake coconut
2 TBSP canola oil
3 egg whites
1 1/3 cups milk
1 - 12oz. can cream of coconut (used in mixed drinks--Coco Lopez is a popular brand)
1 - 8oz. Cool Whip (thawed)
In a mixer, add cake mix, 1/2 of the bag of coconut, canola oil, egg whites--beat. Slowly add milk--beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan and bake at 350 degrees for 25 minutes--test with a toothpick for doneness. Remove from oven and while warm, use the handle of a wooden spoon and poke deep holes in the cake 1" apart over the whole cake. Pour the can of cream of coconut over the entire top of the cake. Let cake cool completely, then spread Cool Whip over the top and sprinkle the other 1/2 bag of coconut over the top of the cake.
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