Coconut  Cake

If you like coconut, this is the dessert for you!  Rich and super moist, a small piece goes a long way, serves 24.  (When served with toasted almond slivers and fudge sauce, it tastes like an Almond Joy!)

Cake (for a shortcut, use a good quality cake mix)

  • 2 ¼ cups all purpose flour 

  • 1 ½ cups sugar

  • ½ cup butter, softened

  • 1 ¼ cups milk

  • 3 ½ tsp. baking powder

  • 1 tsp. salt

  • 1 tsp. vanilla                                     
  • 3 large eggs
  

Heat oven to 350.  Grease and flour bottom and sides of 13 x 9” pan.  In large bowl, beat all ingredients on low speed 30 seconds, scraping bowl, and on high 3 minutes.  Pour into pan.  Bake 35 to 40 minutes, testing with toothpick.  While cake is baking, mix together the following topping:

  • 1 can sweetened condensed milk

  • 1 (15 oz) can cream of coconut (not coconut milk)

Remove from oven. While hot, poke with wooden spoon handle every 2” or so and pour topping over. Refrigerate until cold. (Freezes great at this point)

Frosting: 

  • 1 cup whipping cream

  • 2 TB sugar

  • ¼ cup toasted coconut

Whip cream and sugar on high.  To serve, add a big dollop of whipped cream on each piece and sprinkle with toasted coconut or frost entire cake.