Two weeks ago, when I was in the midst of the craziest of 'last week of school' preparations, I got a text from my husband at 5 pm. I had spent the day on a field trip with Pierce's class, and then came home and set to work packing lunches, laying out clothes, and creating mini cupcakes for the twins' class. I was exhausted. Do you know what the text said? "I need dessert for 36 people for my work party tomorrow". Paul is a procrastinator. It is frustrating to me when I have to bear the brunt of his procrastination, but as tired as I was I went ahead and started flipping through my cookbooks looking for easy cake recipes. I settled on a recipe where you take brownie mix and doctor it up with oreo style cookies and frosting for one cake. Then, I pulled out a Coconut Cake recipe given to me by my friend, JP, after a neighborhood potluck, for the other. I wanted to share the coconut cake recipe, because it's simple and so delicious.
1 pkg yellow cake mix
1 1/2 cup milk
1/2 cup sugar
2 cup coconut, divided
12 oz. frozen whipped topping, thawed
Prepare cake mix as directed; bake in 9 x 13 pan. Cook 15 minutes then poke holes through the cake with a fork. Meanwhile, combine milk, sugar, and half the coconut in a small pan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon over warm cake, allowing liquid to soak through holes, cool completely. Fold 3/4 cup coconut into whipped topping and spread on cake. Sprinkle with remaining coconut. Store in fridge.
In the end, I survived the rush to make the two cakes, and they turned out wonderfully. Readers, do you like coconut?