Create decadent coconut desserts in the comfort of your own kitchen with Duncan Hines Dolly Parton's Favorite Coconut Cake Mix. Enjoy mouthwatering coconut cake, perfect for special occasions and celebrations or whenever your sweet tooth calls. For even more fun, you can make Dolly's Extra Special Coconut Cake recipe featured on the box, or let creativity guide you and add your own spin to this delicious coconut cake mix. Whether you are preparing a coconut dessert for after dinner or the centerpiece for a fun-filled birthday bash, this perfectly moist boxed cake mix is the ideal start to your creation. Duncan Hines and Dolly: That's a sweet combination!

Bleached Wheat Flour, Sugar, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Canola Oil, Contains Less Than 2% Of: Salt, Propylene Glycol Mono- And Diesters, Gum Acacia, Mono- And Diglycerides, Cellulose Gum, Xanthan Gum, Fractionated Palm Oil, Sodium Stearoyl Lactylate, Natural Flavor, Coconut Cream Powder, Vanilla Extract, Dextrose, Ascorbic Acid, Coconut Flour.

Dollys Favorite Coconut Cake: You will need: 1-1/2 cups milk; 4 large eggs; 10 tablespoons melted butter. Directions: 1. Prep: Preheat oven to 350 degrees F. Spray bottom and sides of pan(s) with Pam Baking Spray. 2. Mix: Whisk cake mix, water, eggs, melted butter together in large bowl until well blended, about 1 minute. Pour into pan(s). 3. Bake: Bake on rack in center of oven according to chart below. Cake is done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting. Pan size: Two 8-inch; Bake time: 30 to 32 min. Pan size: Two 9-inch; Bake time: 26 to 28 min. Pan size: 13x9-inch; Bake time: 30 to 35 min. Pan size: 24 cupcakes; Bake time: 18 to 20 min. Dolly's Extra Special Coconut Cake: You will need: 1/2 cup milk; 1/4 cup instant vanilla pudding mix; 2 cups sweetened flake coconut; 1 container (16 oz ) Dolly Parton's Buttercream Frosting. 1. Bake: Mix and bake round cakes according to directions above. Cool completely. 2. Assemble & Decorate: Whisk 1/2 cup milk and pudding mix together in small bowl until blended. Set aside to thicken. Place one cooled cake layer on serving plate. Spread pudding over cake layer and sprinkle with about 1/4 cup coconut. Place second cake layer on top of first. Frost entire cake with buttercream frosting. Press remaining coconut all over the top and sides of cake. Slice, serve and enjoy! Do not eat raw batter.