Easy Coconut Cake

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 (18 1/2 ounce) cake mix
• 1 1/3 cups cool water
• 2 egg whites
• 1/2 cup coconut
• 1/2 teaspoon coconut extract
• 1 (14 ounce) can sweetened condensed milk
• frosting, fluffy frosting modified
• coconut, for toasting

Recipe

• 1 preheat oven to 325 degrees f. spray a 9x13x2 pan with cooking spray and set aside.
• 2 blend the water, egg whites and cake mix until moistened on medium speed.
• 3 scrape bowl and beater. beat on high 3 minutes or until batter is thick and smooth.
• 4 add coconut and coconut extract and blend until just incorporated. pour batter into prepared pan.
• 5 bake for 25-30 minutes or until cake springs back when touched lightly in the center. the toothpick test does not always work on cake as it has a slightly different texture than other cake mixes.
• 6 in the last 5 minutes of the baking time, start preparing the frosting. refer to fluffy frosting. combine 1 cup sugar, 1/3 cup water, 1/4 tsp cream of tartar and a pinch of salt in saucepan.
• 7 bring to a boil, stirring until sugar dissolves.
• 8 using a wire whip attachment, start beating 2 egg whites while you very slowly add sugar syrup to the mixing bowl, beating constantly until stiff peaks form (about 7 minutes).
• 9 omit vanilla extract. beat in 1/4 tsp coconut extract instead and set frosting aside.
• 10 while cake is still warm, but not hot, use a wooden spoon to poke holes all over the cake. anything 1/4 inch in width will do.
• 11 pour sweetened condensed milk over the cake and let soak inches.
• 12 while the milk is soaking into the cake, spread 1/2-1 cup of coconut on a sheet pan and toast in a 325 degree f oven, stirring every couple of minutes until golden.
• 13 frost cake and sprinkle with toasted coconut.