Coconut Cake with Raspberries

  • 1 (18.25 oz.) pkg. vanilla cake mix
  • 1 1/4 c. coconut milk
  • 1/3 c. canola oil
  • 3 eggs
  • 1/2 tsp. coconut extract
  • 2 c. sweetened shredded coconut
  • 12 oz. fresh raspberries

Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking pan with cooking spray and set aside.

In a large mixing bowl, combine the cake mix, coconut milk, oil, eggs and extract. Mix until combined. Stir in the coconut and pout into the prepared pan. Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely and serve slices with fresh raspberries.

  • Yields: 12 servings
  • Preparation Time: 40 minutes
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