Need to satisfy a sweet tooth? This is your cake. The coconut flavor is subtle, so even those who don’t like coconut will probably like it, especially if you don’t call it “coconut cake”. I seem to be on a coconut kick lately. I’m not sure what prompted it, but it’s been a yummy ride so far.
This cake is super easy to make and it tastes better if you make it a day or two before you plan to eat it. That’s great if you’re having company and you don’t want to be rushing around at the last minute.
Here’s what you’ll need:
1 white cake mix
ingredients to make the cake according to the package directions (in this case oil, water, 3 eggs)
1 can cream of coconut
1 can sweetened condensed milk
something to poke the cake with, like a straw or chopstick (not really an ingredient, but you will need it)
Bake the cake according to the package directions. While it is still warm poke holes in it with a chopstick. Stir together the sweetened condensed milk and cream of coconut and pour over the cake while the cake is warm. Keep spooning the mixture from where it puddles at the edges back onto the middle of the cake. Let the cake cool completely. Frost with Cool Whip. Store in the fridge.
Variations: Stir a small can of crushed pineapple, drained into the Cool Whip before you frost the cake.
I’m thinking a Mounds or Almond Joy cake would be divine. Use a chocolate cake mix instead of white. Top the Cool Whip with chopped Mounds or Almond Joy candy bars. Maybe even stir some chopped candy bars into the cake batter before baking. I may have to try this myself, but if one of you tries it first, please let me know how it turns out.