Cool Coconut Cake!
This is my friend, Amanda! (She is the one on the right.)
You may remember her from this post...the one I wrote about being locked out of the house in my pajamas, with the kids in tow. Like a true friend, she offered me a diet soda and a candy bar as a way to cope through the whole annoying and inconvenient ordeal! Not only is Amanda a hoot--always making me laugh and letting me call her "Boobs," (long story)--she is also a very good and giving friend. I know this because she gave me her coconut cake recipe.
Oh me oh my, it is to die for! It is like tropical sunsets and ridiculously good-looking cabana boys. It is like Hawaiian beaches and cool, turquoise-tinted oceans. It is that good! And perfect for a summertime treat. I'm grateful Amanda is letting me share it here:
Cool Coconut Cake (Because I don't know what in the heck to call it!)
You'll need:
--yellow cake mix
--Cool Whip, 8oz.
--small bag of coconut
--small can of sweetened condensed milk
--Cream of Coconut, 15 oz.
1.) Prepare the yellow cake as directed.
2.) Remove cake from oven and let it cool a few minutes. Then, using a toothpick, get busy poking a bazillion holes in it!
3.) In a bowl, combine the sweetened condensed milk and the cream of coconut. (Important note: MUST be cream of coconut, NOT coconut milk. Also, cream of coconut will took totally weird and chunky out of the can. Stir it and whip it with a whisk until smooth.)
4.) Pour the mixture over the entire cake. Like a sponge, the cake with suck it right up!
5.) Promptly put the cake in the refrigerator and let it chill, chill, chill. The more chilled it is the better. (I'm talking about a couple of hours here, people!)
6.) Just before you are ready to serve your cake, combine the Cool Whip and the coconut. You will NOT need a whole bag of coconut. That is too much! (Unless you are cuckoo for coconut!) I'm not sure how much I put into the Cool Whip. I eyeball it. Maybe about a cup.
7.) Spread the coconut/Cool Whip mixture all over the cake, like frosting!
8.) EAT AND ENJOY!!!!!
A few final instructions: Always keep your cake in the refrigerator. Always serve your cake cold. Always share with your loved ones. (And me!)
When you fall madly in love with the simplicity and deliciousness of this recipe, don't thank me...
THANK AMANDA!
You may remember her from this post...the one I wrote about being locked out of the house in my pajamas, with the kids in tow. Like a true friend, she offered me a diet soda and a candy bar as a way to cope through the whole annoying and inconvenient ordeal! Not only is Amanda a hoot--always making me laugh and letting me call her "Boobs," (long story)--she is also a very good and giving friend. I know this because she gave me her coconut cake recipe.
Oh me oh my, it is to die for! It is like tropical sunsets and ridiculously good-looking cabana boys. It is like Hawaiian beaches and cool, turquoise-tinted oceans. It is that good! And perfect for a summertime treat. I'm grateful Amanda is letting me share it here:
Cool Coconut Cake (Because I don't know what in the heck to call it!)
You'll need:
--yellow cake mix
--Cool Whip, 8oz.
--small bag of coconut
--small can of sweetened condensed milk
--Cream of Coconut, 15 oz.
1.) Prepare the yellow cake as directed.
2.) Remove cake from oven and let it cool a few minutes. Then, using a toothpick, get busy poking a bazillion holes in it!
3.) In a bowl, combine the sweetened condensed milk and the cream of coconut. (Important note: MUST be cream of coconut, NOT coconut milk. Also, cream of coconut will took totally weird and chunky out of the can. Stir it and whip it with a whisk until smooth.)
4.) Pour the mixture over the entire cake. Like a sponge, the cake with suck it right up!
5.) Promptly put the cake in the refrigerator and let it chill, chill, chill. The more chilled it is the better. (I'm talking about a couple of hours here, people!)
6.) Just before you are ready to serve your cake, combine the Cool Whip and the coconut. You will NOT need a whole bag of coconut. That is too much! (Unless you are cuckoo for coconut!) I'm not sure how much I put into the Cool Whip. I eyeball it. Maybe about a cup.
7.) Spread the coconut/Cool Whip mixture all over the cake, like frosting!
8.) EAT AND ENJOY!!!!!
A few final instructions: Always keep your cake in the refrigerator. Always serve your cake cold. Always share with your loved ones. (And me!)
When you fall madly in love with the simplicity and deliciousness of this recipe, don't thank me...
THANK AMANDA!
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