This adorable coconut cake is perfect for Easter. It’s easy to make and is sure to impress your guests.
• 1 box of white cake mix
• 1 can of sweetened condensed milk
• 1 cup shredded coconut
• 2 cups of confectioners sugar
• 1/2 cup butter
• 2 eggs
1. Preheat the Ventray Oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. In the Ventray Mixing Bowl, combine the cake mix, sweetened condensed milk, coconut, confectioners sugar, butter, and eggs. Mix until well combined.
3. Pour the batter into the prepared pans and bake for 25-30 minutes.
4. Allow the cake to cool for 10 minutes before removing it from the pans to cool completely on a wire rack.
5. Frost with your favorite frosting and top with shredded coconut, if desired.
