The Pioneer Woman Tasty Kitchen
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Bunny’s Coconut Cake

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Level: Easy

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Description

Super moist cake with great flavor and it’s even better the next day. This recipe was recreated in honor of the delicious cake from Canadian Honker restaurant.

Ingredients

  • 1 package White Cake Mix (18 Ounce Box)
  • 3 whole Egg Whites
  • 2 Tablespoons Vegetable Oil
  • 1-½ cup Milk
  • 1 bag Shredded, Sweetened Coconut (7 Ounce Bag, Divided Use)
  • 1 can (13 Oz. Size) Coconut Milk
  • 1 container Cool Whip, 8 Ounce Container

Preparation

In large mixing bowl, combine cake mix, egg whites, oil, milk, and 1/2 bag of shredded coconut. Bake in a 9 x 13 pan at 350 degrees for 35 minutes or until done.

Poke holes with a fork in warm cake and pour the can of coconut milk over the cake. Chill completely in refrigerator.

Spread Cool Whip over the cooled cake then sprinkle the rest of the shredded coconut on top. Chill several hours or overnight.

For added flavor and aesthetics you may toast the coconut that is sprinkled on top.

One Comment

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Profile photo of Cheri

Cheri on 1.19.2011

Have you ever made this recipe as cupcakes? We are big Bunny’s Coconut Cake fans here at our home in Rochester…in fact we are hoping to make cupcakes for daughter’s wedding this summer. Any tips for cupcakes?

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