Humans and aliens alike will enjoy this quick and simple dessert. The cake is super-moist, creamy and will have your family screaming for more. Serve it with delicious lemon curd for a coconut-citrus treat or top it with whipped frosting and shredded coconut.
Stitch’s Favorite Coconut Cake
- 1 (15.25 oz) box white cake mix
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 3 eggs
- 6 oz. whipped topping
- 3/4 cup sweetened, shredded coconut
Preheat oven 350° F.
In a large bowl, beat cake mix, coconut milk, oil and eggs until smooth. Approximately 2 minutes.
Pour mixture in a greased 9-inch bundt pan.
Bake for 30 minutes or until toothpick inserted comes out clean.
Cool in pan for 30 minutes. Remove from pan and let it cool completely.
Frost with whipped frosting and sprinkle with sweetened shredded coconut.