Easy White Coconut Cake

I want to share a recipe with you that my mother has been making for years but I have never made.  I was inspired at the grocery store when I saw cake mixes on sale for 50 cents.  I had not baked in a while because it has been so hot but this is actually served out of the fridge so I thought I could bare the heat for the 35 minutes it had to bake.

I love recipes that start with cake mixes.  Makes for such a quick and no hassle baking experience.

This recipe starts with making a 9x13 white cake.  Nothing strange here.

Then you poke holes in the still warm cake and add heated coconut milk (see recipe) over the entire cake.

Let cool and add more coconut "frosting" as my 5 year olds says.

The cake was a success to everyone but my 5 year old who claimed "I want this cake for my next birthday but leave out the coconut from the frosting".  He ate the cake but I had to wipe off the "frosting".

This is a refreshing and easy cake.  Since it needs to sit overnight it is a great cake to make ahead of time.  We had it for 3 days in a row and still tasted fresh.

  Dig in....

EASY WHITE COCONUT CAKE

From the kithen of Grandma Benedict & Cousin Katie

1 pkg. White Cake Mix (with pudding added)

2 c. Coconut

1 ½ c. Milk

½ c. Sugar

8 oz. Light Cool Whip (defrosted)

DIRECTIONS

Make white cake as directed on the box in 9x13 pan.

When baked, cool for 10-15 minutes.

Meanwhile, mix milk, sugar and ½ c. coconut in sauce pan. Bring to a boil and simmer one minute.

Poke holes into the cake with long utility fork or other utensil.

Spoon or pour milk mixture over the warm cake allowing liquid to pour and soak through the holes.

Cool completely.

Fold ½ c. coconut into whipped topping and spread over the cake.

Sprinkle the remaining coconut on top.

Chill overnight and store in refrigerator.