Thursday, April 8, 2010

Coconut Cake

I remember my Grandmother making Coconut Cake when I was growing up. I don't recall specifically if it was an "Easter" thing, but I loved it and have adopted it as part of my Easter menu {which this year consisted of...Coconut Cake}. I'm not a big cake baking person. I have made a few cakes for Sam {Lightning McQueen, a fire truck, football}, but I'm don't really like making round cakes {there is an exception - Chocolate Praline Cake, but that's another story}. Maybe it is laziness or just a lack of time...but getting layers to work together, getting the icing in the right proportion...not my thing.

Coconut Cake does take a little time, but it is so easy. This probably isn't anything you don't already know, but the required ingredients...

Yellow or white cake baked as directed in 9x13 pan
1 can cream of coconut
1 can sweetened condensed milk
1 8 or 12 oz whipped topping

Let the cake cool a few minutes, then while still hot, use a fork to poke holes in the cake. Mix together the cream of coconut & sweetened condensed milk. Pour mixture over the cake and refrigerate a few hours or overnight to let the cake soak up the milk. When you're ready, mix whipped topping & coconut together {both to your taste} and spread over the cake. Sprinkle more coconut over the top. Return the cake to the refrigerator until ready to serve. Or eat right away. But this cake does get better with age so let it sit if you can.

For the ooey gooiest parts, go for an outside piece. Yum!

I'm linking up this spring favorite of mine to Hillary's blog. Check it out. She's doing a great jewelry giveaway. {And Pete, you should go too...hint, hint...} And I'm sure there are other cool favorites to check out too.

Now...back to sorting through Disney, Grace's birthday & Easter pics so hopefully I can finally get those posts done.