Sunday, August 18, 2013

Coconut Coconut Coconut Cake

Since I love to bake I'm normally the one who makes all the desserts in our house and my husband helps out by eating them.  One day of the year though he bakes for me...on my birthday!

This year I asked him to make me a Coconut Coconut Coconut cake found here.  It's triple the coconut and triple the goodness!

Plus, it's so easy.  He gets bonus points for baking without all the stress of making a cake from scratch.

-1 box of white cake mix.  Bake as directed except substitute 1 1/4 cup coconut milk for water in the mix.
-While the cake is still warm poke holes in it with a skewer.  Heat a 15oz can of cream of coconut in the microwave for one minute and pour over the cake.
-Chill the cake in the refrigerator for a few hours or overnight.
-Frost with a container of thawed Cool Whip.
-Sprinkle Shredded Sweetened Coconut on top.

That's it!  It's so moist (yes I hate that word but it's the only way to describe this cake!) 

One small change I like to do is substitute unsweetened applesauce for oil in the box recipe.  It cuts back on calories and fat and adds even more moistness (ack that word again!) 

We've tried this cake in two 8 inch pans- doesn't work. Stick to a 9x13 pan. 

This cake is clearly a hit with everyone!

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