Coconut Cake

This recipe comes from Matt’s grandma, Martha, and is his dad’s favorite cake.  During our move to NH, we stopped in PA to have lunch with the G-parents (as Matt likes to call them) and Grandma Martha served this for dessert!  It’s light, super moist and oh, so yummy.  I asked Martha if the recipe was something passed down in the family.  She told me she actually got it from a magazine!  Originally, the recipe was more detailed (i.e. called for fresh coconut, a cake from scratch, etc…), but over the (many) years has been simplified to this.

1 box moist yellow cake mix
1 cup coconut milk
1/2 cup chopped coconut (I used the sweetened)
1/4 cup white sugar
fat free dream whip (I used a whole 12oz tub of cool whip)
chopped coconut

1.  Prepare cake mix as called for on the box in a 9×13 pan.  After the cake is done, remove from oven and pierce all over with a fork. 

 2.  When the cake has a few minutes left to bake, prepare topping.  Mix coconut milk, measured chopped coconut and white sugar in a small saucepan and bring to a boil.  Immediately spread (slowly) over the cake.  

3.  Allow cake to cool completely.

6.  Frost cake with dream whip and sprinkle (generously) with enough chopped coconut to cover. 

7.  Store in refrigerator until ready to eat.

 *When finished, the cake is ready to eat!  However, Matt and I prefer the texture of the cake after it has chilled in the fridge for a bit.  Either way, it’s all good!

Source:  Grandma Martha 


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