If you need an easy and delicious cake in a pinch, this is a great go to recipe. I will admit that I have absolutely no problem using a cake mix. I don't always use one, but sometimes it's just convenient and this is one of those times! I found this in the 1990 Wingate Baptist Church Cookbook. I don't often cook with coconut but it's something that every now and then I get a craving for it. While I was reading this cookbook (again), I ran across this recipe and thought I would give it a try. Coconut is one of those year-round flavors to me. It's found in dishes over the Christmas holidays, but it also fits into spring and summer. I will definitely make this again but only when I know I'm having people over. It's a lot of cake for one person. I did share it and people liked it but I ended up eating most of it myself! Enjoy!
Coconut Sheet Cake
1 pkg. Duncan Hines white cake mix
1 pkg. fresh coconut
1 large can cream of coconut*
1 small carton of Cool Whip
Make sheet cake as directed. Bake and cool for a few minutes. Pour cream of coconut on cake and let it soak in. Spread Cool Whip over this and then sprinkle with coconut. Serve chilled or at room temperature.
*This was my first time using cream of coconut. If you have never cooked with it before, know that it separates in the can. After I opened the can, I spent a lot of time stirring so that it was even before pouring it on the cake. Well worth it!
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