Easy Coconut Cake

Easy Coconut Cake

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This is Clint’s Mom’s Coconut Cake. I have never met her and the only thing I know about her is that she makes an addicting coconut cake. The first time I crossed its path, all circumstances were aligned to put it on an extra high pedestal.

We attended one of those “underground dining” events. You pay to go to a random place where you are served a meal at the “secret” location. Our event was hosted at my friend Clint’s wine and floral shop. The wine and flowers set a great scene. Our expectations were high. We were on the edge of the seats. Sadly, as the food was served, it all went downhill.

At one point we were served an undercooked mound of bread with an overly large bunch of herbs as a garnish. Inside, we found a full quail with all the little bones and steamed skin. The idea may have been grand but the execution… bad. Really bad.

Skip to the end of the night. Disappointed. Hungry. Slightly intoxicated. Whispers in the crowd… Clint has one of his mom’s coconut cakes. Clint’s Mom’s amazing coconut cake…. in the corner, Clint is sharing his cake. We crowded around it with forks like a pack of starving wolves. Straight from the pan, one forkful after another, it was the BEST TASTING cake I had eaten in ages.

Last week, I secured the recipe for Clint’s Mom’s Coconut Cake. I served it at a party, ate seconds and still found myself hovering over it with a fork later in the evening. Starting with a cake mix may not be acceptable to baking purists. But as one of my friend’s commented, the old Duncan Hines flavor helps tickle a nostalgia nerve on your palate AND makes this one of the easiest cake recipes ever.

Easy Coconut Cake

1 White Cake Mix (I prefer Duncan Hines)

3 Egg Whites

2 Tbsp Vegetable Oil

1 1/3 Cups Milk

2 1/2 Cups Shredded Coconut

1 Cup Cream of Coconut

1 container of Cool Whip OR 1 Pint Heavy Whipping Cream

Put cake mix, egg whites, vegetable oil, milk and 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.

Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over

the cake. Cool the cake. If using real whipping cream, whip it until fluffy, adding a few spoons of sugar along the way. Spread whipped cream or cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.

Put in refrigerator for a number of hours before serving or overnight.


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