Well, I have searched and searched for the magic coconut cake recipe, and it looks like I’m going to be baking a lot of cakes in my future.  I compared a lot of recipes, and decided for my first attempt, I’ll just wing it… but will my hubby approve.

For the Coconut Cake you’ll need:

• 1 yellow cake mix
• 1 bag of  shredded Coconut
• 1 tub of Whipped Cream
• 1 can of Coconut Milk
• 1 adorable helper, to shake up the Coconut Milk

This cake is simple, simple, simple… Mix your cake mix according to package directions, and add in 1 cup to 1 1/2 cups of the shredded coconut, then pop it in the oven to bake. I made a 9×13 cake. Once the cake is out of the oven, poke holes into it with a fork, and pour the can of coconut milk over the cake.  Have your super-cute helper shake the coconut milk can, so that way he’ll stop bugging you about when the cake is going to be done.

After you have the coconut milk on the cake, put it in the fridge for at least 5 hours. You want the cake to absorb all of the coconut milk. After that frost the cake with the tub of Whipped cream, and sprinkle a handful or two of shredded coconut on top, and serve it up.

James said that this cake was pretty darn close to the one that he had when he was in school. Next time I make this cake, I’m going to use a White Cake mix instead, and see if  it is a perfect match.

Dylan says this one is just fine!