Saturday, February 12, 2011

Cool and Creamy Coconut Cake

My goodness time flies. Monday will be Valentine's Day. It just seems as though we started a new year and here it is beginning the second week of February. Had a great crew today at the Cuttlebug meeting. There were a couple of brave croppers in the mix. I was surfing up some Card Blitz ideas. Prissy was surfing for treats as usual. All in all a great day.

Today I am going to post another great Coconut Cake recipe.

Cool and Creamy Coconut Cake - Jane Pitrat

1 - 18.25 ounce box yellow cake mix ( prepare by box directions)
1 - 14 ounce can sweetened condensed milk
1 - 15 ounce can Cream of coconut
1 - 8 ounce container of frozen cool whip, thawed
2 1/2 to 3 cups flaked, sweetened coconut
1 can creamy vanilla frosting
1 teaspoon lemon extract

Preheat oven 350 degrees.
Grease and flour two-9 inch pans.
Prepare cake as directed on package.
Pour batter into prepared pan and bake for time indicated on package.
Remove cake from oven and remove from pan.
While still hot using fork as skewer, poke holes in both layers.
Mix together condensed milk and cream of coconut.
Pour over cake layers.
Mix lemon extract in frosting.
Put frosting on bottom layer.
Put second layer on top of lemon frosted layer.
Frost cake with whipped topping and cover with coconut.
Cake is best prepared a day or two before serving.

There will be one more coconut cake recipe to post.

Have a wonderful weekend.

See you at the shop.

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