Description
This delightful coconut cake is topped with a creamy coconut mixture and can be garnished with white chocolate drizzle.
Ingredients
Scale
- 1 box vanilla cake mix (15 oz / 432 g)
- 3 large eggs
- ½ cup vegetable oil (120 ml)
- 1 cup milk (240 ml)
- 1 tsp vanilla extract (5 ml)
- A few drops of pink food coloring
- 1 can sweetened condensed milk (14 oz / 397 g)
- 2 cups shredded coconut (160 g)
- ¼ cup butter, melted (60 g)
- Extra shredded coconut (optional garnish)
- White chocolate drizzle (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
- In a large bowl, mix cake mix, eggs, oil, milk, vanilla, and pink food coloring until smooth.
- Pour batter into prepared pan and bake for 22–25 minutes, or until a toothpick comes out clean.
- In a bowl, mix condensed milk, shredded coconut, and melted butter.
- Spread coconut mixture evenly over the warm cake.
- Return to oven and bake an additional 10–12 minutes until lightly golden on top.
- Let cool completely, then slice into bars.
- Optional: drizzle with melted white chocolate and sprinkle extra coconut on top.
Notes
- For best results, allow the cake to cool completely before slicing.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg