(Note from Lorraine: Coconut Cake was one of my father's favorites. He loved it, and he was willing do anything (even break & shred fresh coconut) to help make one. This recipe is from one of his neighbors, Joyce Sanford. She brought this delicious cake to us when we were still in shock over Dad's death. We will be forever grateful. There was something tremendously comforting about eating one of Dad's favorite foods, despite the fact that he wasn't there to share it with us.
Isabelle had this in Starkville, and requested it for her birthday. It is a LOT simpler than the traditional southern coconut cake.
This cake must be prepared in a 9x13 cake pan. It can not be made into a layer cake.
Ingredients:
1 box of white cake mix, prepared
1 can of coconut creme (Coco Lopez, typically found in the drink mixers section)
sugar, optional (some recipes use 1/2 cup to 1 cup, but I find none works just fine)
1 container of cool whip
1 package of shredded coconut, thawed
To prepare:
Make the white cake mix in the 9x11 pan according to the instructions. Let it completely cool (do not rush it). Once it is completely cool, stab the cake many times all over. It's very important that you do this several times. You can use a toothpick, but I prefer a skewer like the ones you would use for shish-ka-bobs. Warm the coconut creme in the microwave for a few seconds and then add the sugar, IF YOU CHOOSE TO ADD SUGAR. Once the sugar has dissolved in the coconut creme, pour the syrup over the cake. (It will seep into all of those holes you made.) After you have done this, cover the cake and let it sit overnight in the refrigerator. The next day, take the cool whip and spread it over the top of the cake. Sprinkle the shredded coconut on top of that. Keep in the fridge until completely gone (usually just a couple of hours, but I kept one for 8 days once and it was better every day!)
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