Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Coconut Cake

on 06/27/2011

Today is my youngest’s 21st birthday.  HAPPY BIRTHDAY, STEPHANIE!  Usually i’m making whatever the birthday kid requests to eat (made Chicken-Poppy Seed Casserole last night for pre-birthday and post-birthday–Ashley wasn’t here on her b’day–consumption) but we’re hitting the road today to shop, shop, shop.  Birthday meal requests will have to be postponed.  But you just can’t have a birthday without a cake!

Did i mention that i come from a family of cooks?  Well, that’s the gift that keeps on giving because my cousin Tracey is a great cook too!  Let me tell you about Tracey.  If i could have my own business planning and putting together parties, this is the girl i would want to do it with!  When it came time to do a surprise 65th birthday party for my dad–aka Bear–and his and Mama’s 50th anniversary shindig, Tracey was my go-to gal.  If we didn’t live so doggone far apart, there’s no telling what kind of trouble we’d concoct!  Anyway, Tracey shared this Coconut Cake recipe with me and it is the absolute best you’ll ever eat!  Soooooo moist and flavorful!  Oh, i’m drooling just thinking about it (sorry, keyboard.)

Tracey’s birthday is July 7th, so early Happy Birthday, dearest cousin!  I’m sending you a Cyber Coconut Cake.  May not taste as good but it’s calorie-free. ;0)  Oh, and sorry about stealing your picture from Facebook (yeah, right.)

Coconut Cake

One (18 1/4 oz) white cake mix, prepared as directed

One (14 oz) can of sweetened condensed milk

12 oz can Cream of Coconut (sometimes found in the Hispanic or Asian  foods section in your grocery store)

8 oz whipped topping

1 cup shredded coconut

 

While the cake is still hot, poke holes into it with a fork.  Mix sweetened condensed milk and cream of coconut; pour over cake, making sure it goes into poked holes.  Cool completely(overnight.)  Spread whipped topping over cake and sprinkle with coconut.

 

 

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