The Cake

Oh yeah, Mother Goose, you might be able to find frozen coconut too. You and Jenni check it out for us. In the meantime we lost the other cake recipe mother uses. It is from the Victoria Magazine. It will turn up I'm sure or we will get it when we go to Mom's for Jan's birthday.

However, here is an easy peasy lemon squeezy coconut cake that I make. It's nothing fancy like the layer cake, but it's quick and delicious.

Cool & Creamy Coconut Cake
This cake is best prepared a day or two ahead so all the liquid gets absorbed.

1 box yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) cream of coconut
1 tub (8oz.) frozen whipped topping, thawed
2 1/2 to 3 cups flaked, sweetened coconut

Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan.

Prepare cake mix as package directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.
Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.
Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut in squares.
Decorate for Easter if you want.