Wednesday, March 25, 2009

Coconut Cake

Coconut Cake

I made this cake 2 years ago during Christmas time with my aunt and grandma, and decided to make it again for my mom's birthday.  It's really moist and has a similar concept to a jello-poke cake.

1 box white cake mix
2 C. coconut, shredded
14 ounces coconut milk
1 large container Cool Whip
1/2 C. sugar
1/2 tsp. vanilla

Prepare cake mix as directed on box.  Bake in a 9x13 in pan.  Cool for 15 minutes, then poke holes over the entire top with chopsticks, or a similar instrument that will provide holes that will stay open.
Combine coconut milk, sugar, 1/2 C. coconut and vanilla in a sauce pan.  Bring to boil, reduce heat and simmer for 1 minute.  Spoon over top of cake letting the liquid soak through the holes.  Cool completely.
Fold 1/2 to 3/4 coconut in Cool whip and spread over cake, sprinkling additional coconut on top.  Refrigerate until serving time.

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