Decadent Coconut Cream Cake With Cool Whip Frosting
The first thing we looked for was the star of the show...Cool Whip Frosting. It was very easy to locate, since it shares its home with traditional Cool Whip frozen topping. They even had special signs in the freezer section introducing this frosting. Cool Whip Frosting comes in 3 mouthwatering flavors: Vanilla, Chocolate, and Cream Cheese. Since we're making a Coconut Cake, we chose the Cream Cheese variety.
My husband helped Kyle toast the coconut in the oven. This was a little tricky, since coconut tends to burn very quickly. We put it into a cake pan and popped it into a 350 degree oven. Kyle checked it every minute or so, stirring it around to make sure it browned evenly.
Imagine my horror when he came into the kitchen with our vacuum cleaner! Yes...I said vacuum. My husband vacuumed the cake while I sat in shocked silence and watched. I was ready for huge chunks of cake to disappear into our $3,000 vacuum. Surprisingly, they didn't. Dan was very careful to only suck the excess coconut from the edges of the plate. Our cake was unharmed. Phew! Talk about relief!
-1 (18 1/4 ounce) box cake mix. White or Yellow can be used.
-1 1/4 cups water
-1/3 cup butter, softened (Margarine can be substituted. We prefer the real thing, though!)
-1 (14 ounce) can sweetened condensed milk
-1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section)
-1 cup coconut, for toasting
-1/2 cup coconut
-1/2 cup slivered almonds or chopped pecans
-1 container Cream Cheese Cool Whip Frosting, thawed (Or more!)
-Preheat oven to 350.
-While oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
(It will burn quickly so watch it carefully.).
-Mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
-Stir in 1/2 cup toasted coconut.
-Pour into 2 greased round cake pans.
-Bake about 30 minutes until toothpick inserted in center comes out clean.
-Mix condensed milk with cream of coconut.
-Remove cakes from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
-Pour milk/cream of coconut evenly over hot cakes.
-Remove cake from pans.
-Spread a thin layer of Cool Whip Frosting onto one layer of cake.
-Top with other half.
-Frost with Cool Whip Frosting.
-Sprinkle with remaining toasted coconut, coconut and pecans.
Want more ideas?