This is an old-timey family favorite that I used to make each spring. It’s a great take-out, take-to sheet cake that transports easily and is a crowd pleaser. The addition of coconut milk amps up the flavor and the moistness. Who can resist that combination?

You can also dye the coconut green and decorate with Peep brand marshmellow bunnies and egg-shaped candies like spring colored peanut m&ms and jelly beans for an Easter inspired creation.

Grab a yellow or white cake mix and bake as instructed for a sheet pan. While the cake is still warm-out-of-the-oven, poke holes all the way to the bottom of the pan with a chop stick or the end of a wooden spoon 2-3 inches apart on the surface of the cake. Pour a whole 13.5 oz can of coconut milk over the top of the cake to soak in. Cool completely and store covered overnight or for several hours in the refrigerator. Top the cake with whipped cream or cool whip. Cover the cream with a generous amount of flaked coconut. I like to use Goya Coconut Milk and Bakers canned coconut flakes. If dying the flakes, place them in a bowl and toss with a few drops of food coloring as desired.

Who can resist an extra moist cake?

1 yellow or white cake mix

3 eggs

1/3 cup vegetable oil

1 cup water

1 small carton whipping cream or cool whip

1 can coconut milk

flaked coconut

Ingredients for Coconut Cake

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