1 white cake mix (I used Pillsbury)
3 eggs
1 cup water
1/4 cup coconut oil (the cake mix called for 1/4 cup vegetable oil. I substituted coconut oil which provides health benefits and adds a coconut flavor to the cake.)
1 14 oz. can Eagle Brand sweetened condensed milk
1 8 oz. package sweetened coconut
1 container of Cool Whip, thawed
Method
Bake the cake according to the directions using mix, eggs, water and oil.
While cake is baking, toast coconut in a skillet.
Immediately upon removing the cake from the oven, poke holes in it.
Typically, I would make neater, rounder holes with the end of a wooden spoon, but since I was at my mother’s house and she has very few utensils, I made ugly slices with a knife. (FYI – Momma stopped cooking after Daddy died, and her kitchen is suffering…)
Pour the milk over the top of the cake and let cool completely.
Once cooled, ice with Cool Whip. Sprinkle with toasted coconut.
Yum.
Easy.
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.
I think I gained 5 pounds just reading this! I don’t think I could stop with one piece. Happy Easter to you and your family.
Happy Easter Colene!
Well that looks just …well..heavenly! Yummmm!
It looks like it could be yummy, but everyone around here either doesn’t like coconut or won’t eat sweets. 🙁
http://joycelansky.blogspot.com
Is this an early April Fool’s comment?
Know what you mean, “or I would have eaten the plate.” Love coconut cake and pie recipes and this one is a keeper, but it would not last long. Happy Easter.
Thanks Jane! Happy Easter!