This is a really easy coconut cake to make, but the results are delicious. It's the perfect coconut cake to make when you are short on time or just don't feel up to a stacked cake or making that icing that takes a little more time and effort to get just right. This is just about a fail proof cake. If you can read directions and turn on an oven, you can do this. It's simple, but your guests or family will still think you are a culinary wonder! If you are wanting something more elaborate, there is always
Mama's Southern Coconut Cake!
Here is what you need for this creamy, yummy coconut cake:
1 white cake mix (and the ingredients called for on the box)
1 (15 oz.) can of cream of coconut
1 (14 oz.) can of sweetened condensed milk (like Eagle Brand)
1 tsp. vanilla
1 tsp. almond flavoring (optional)
1 (16 oz.) frozen whipped topping
2 cups sweetened flaked coconut
maraschino cherries for garnish (optional)
Bake cake as directed in a 9"x13" pan. Mix the cream of coconut, sweetened condensed milk and the flavorings.
Poke holes evenly over the cake as soon as it comes our of the oven. I just use a meat fork for this. You don't have to over do it, just randomly over the whole cake.
Pour the creamy coconut mixture over the cake. Let the cake cool completely, then frost with the frozen whipped topping. Sprinkle the top with the coconut.
Garnish with maraschino cherries if you want to dress it up a bit. Keep refrigerated. This cake is best when it sits in the fridge for a few hours before serving to let the cake soak up all of the creamy, yummy goodness!
