coconut cake
Mom Burgess(Grandma to you all) used to make a coconut cake that I loved and she usually made it at Christmas (that is what inspired me to start making them), but I received this recipe from a dear friend that I had when we were stationed in New Mexico.
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yield
12 or so depending how it is cut
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For coconut cake
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1 pkgwhite cake mix
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1 lgbaker's coconut
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2 tspcoconut flavoring
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1/2 cconfectioners' sugar
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2/3 cevaporated milk
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1 tspvanilla extract
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1/2 cwater
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1 lgcool whip
How To Make coconut cake
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1Make the cake mix according to directions. Stir in 3/4 cup of coconut and 1 tsp of coconut flavoring to the mixed cake batter. Bake in 2 prepared 9" pans according to directions on the cake mix.
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2While baking, mix:confectioner's sugar, evaporated milk,1 tsp coconut flavoring, vanilla, water, and 1/4 cup coconut.
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3Invert cakes on separate plates with plastic wrap over the plate(this helps to move the cake layers) poke holes in cake with fork-pour mixture over the cakes and let cool completely.
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4To assemble on cake platter or container:place a layer of cake on platter, frost top with cool whip, add the other layer of cake, then frost whole cake with the remaining Cool Whip. Coat the sides and top with remaining coconut. Refrigerate overnight. You can also put this cake in a 9x13 pan, but leave the cake in the pan and frost with Cool Whip and top with coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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