Ingredients
- 1 box white cake mix
- ¾ cup water
- ½ cup avocado oil
- 4 egg whites
- 16 oz cream of coconut
- 8 oz whipped topping Cool Whip or other brand
- 1 cup Sweetened coconut flakes (sprinkled across the top)
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- Mix the cake batter according to package directions using the egg whites, water, and oil. Pour into a greased 9x13 pan and bake at 350°F for 28–30 minutes.
- AS SOON AS the cake comes out of the oven — while it is still hot — poke it all over with a fork. Stir the cream of coconut, then slowly pour the entire can over the top of the hot cake. Let it soak in completely.
- Allow the cake to cool completely. Spread the entire container of Cool Whip over the top, then sprinkle generously with sweetened coconut flakes. Refrigerate until ready to serve.
Nutrition
Video
Notes
Use egg whites only — this gives the cake a lighter, whiter crumb that is perfect for this recipe.
Stir the cream of coconut before pouring — it can settle in the can. Use a fork (not a spoon handle) to poke the holes so they are not too large.
The cream of coconut MUST go on while the cake is hot — this is the whole secret to getting it to soak all the way through.
Stir the cream of coconut before pouring — it can settle in the can. Use a fork (not a spoon handle) to poke the holes so they are not too large.
The cream of coconut MUST go on while the cake is hot — this is the whole secret to getting it to soak all the way through.
Make this cake the day before your event. It gets even better overnight as the flavors settle in. Keep covered and refrigerated because of the Cool Whip topping.
