Apr 282010

If you don’t like coconut you can stop reading right now. If you like coconut, brace yourself.

Simple ingredients (almost idiot-proof, I’d say): cake mix, cool whip, coconut are combined to produce an AWESOME tasting, melt -in-your-mouth cake. This one is so good, I take it to potlucks in a star pan. The cake, shown above, was my contribution to an Easter brunch a couple of years ago. I bought the chocolate decoration at Charlie’s Chocolate factory in Burnaby.

Let me know if you make it. I hope you like it.

Coconut Cream Cake

1 yellow cake mix
1 1/2 cups milk
1/2 cup sugar
2 cups flaked coconut
1 container of Cool Whip (4cups or 1 L)


  1. Prepare cake as directed and bake in a 9″ x 13″ pan.
  2. Cool 15 minutes and prick holes all over cake
  3. Combine milk, sugar, and 1/2 cup of coconut in a saucepan. Bring to a boil and simmer for 1 minute
  4. Carefully spoon over warm cake and cool completely
  5. Fold 1/2 cup of coconut into Cool Whip and spread over cake
  6. Sprinkle remaining coconut on top
  7. Refridgerate overnight

Courtesy of  Winners More Recipes from the Best of Bridge, page 191

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