Vintage Coconut Cake
Vintage Coconut Cake
Ingredients
- 1 box angel food cake mix, 15.25 ounces
- 1 can full-fat coconut milk, 13.5 ounces
- 1 can sweetened condensed milk, 14 ounces
- 2 tablespoons lemon juice
- 1 package shredded sweetened coconut, 15 ounces
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, combine the angel food cake mix and full-fat coconut milk. Whisk the ingredients together until the mixture is smooth.
⏱️ 5 min
- 3
Pour the cake batter into a greased 9x13 inch baking pan. Bake the cake for 30 to 35 minutes, or until it turns golden brown.
⏱️ 35 min
- 4
While the cake cools slightly after baking, whisk together the sweetened condensed milk and lemon juice in a separate bowl.
⏱️ 5 min
- 5
Once the cake has cooled slightly but is still warm, use a wooden skewer to poke holes evenly across the top surface of the cake. Pour the prepared lemon glaze over the warm cake, allowing it to soak into the holes.
⏱️ 5 min
- 6
Evenly sprinkle the shredded sweetened coconut over the top of the glazed cake.
⏱️ 2 min
- 7
Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Vintage Coconut Cake
- 1 box angel food cake mix, 15.25 ounces
- 1 can full-fat coconut milk, 13.5 ounces
- 1 can sweetened condensed milk, 14 ounces
- 2 tablespoons lemon juice
- 1 package shredded sweetened coconut, 15 ounces
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, combine the angel food cake mix and full-fat coconut milk. Whisk the ingredients together until the mixture is smooth.
⏱️ 5 min - 3
Pour the cake batter into a greased 9x13 inch baking pan. Bake the cake for 30 to 35 minutes, or until it turns golden brown.
⏱️ 35 min - 4
While the cake cools slightly after baking, whisk together the sweetened condensed milk and lemon juice in a separate bowl.
⏱️ 5 min - 5
Once the cake has cooled slightly but is still warm, use a wooden skewer to poke holes evenly across the top surface of the cake. Pour the prepared lemon glaze over the warm cake, allowing it to soak into the holes.
⏱️ 5 min - 6
Evenly sprinkle the shredded sweetened coconut over the top of the glazed cake.
⏱️ 2 min - 7
Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
⏱️ 120 min