Wednesday, April 20, 2011

Coconut Cake- great for Easter!

Coconut Cake
  • 1 yellow cake mix
  • 1/2 package (small) instant coconut pudding
  • 2 t. vanilla
  • 1 can of sweetened condensed milk (mine was fat-free) with a teaspoon coconut extract mixed in
  • whipped topping or whipped cream
  • sliced macadamia nuts (optional)
  • flaked coconut, toasted

Make yellow cake mix according to package instructions, adding instant pudding (unprepared) and vanilla.  Bake the cake according to instructions for a 9x13 pan.  After cake is baked, while hot, poke holes in cake with the top of a wooden spoon and pour condensed milk over the holes.

Cool cake, then frost with whipped cream.  Toast the coconut in the oven on a cookie sheet at 300 degrees, until slightly brown (cooks fast!)
Sprinkle coconut and nuts on top of cake.  Refrigerate until serving.

This was a great, easy cake for coconut lovers!  It is refreshing because it's a cold cake, and the whipped cream frosting makes it lighter than other frostings.  I loved the toasted coconut.

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