Spring days don’t get much prettier than this one. What perfect weather for everything outdoors--from egg hunts to weddings!
We spent our day planting potatoes and attending a funeral, but blue skies and green grass made a sad day much more tolerable.
I hope tomorrow is just as bright for all the Easter activities. I’m anticipating a big family dinner and watching some little ones hunt for hidden eggs.
I’m looking forward to this cake, too. I’ve made it on Easter for years, and it’s a family favorite. Besides being delicious, it’s super easy!
Moist and Creamy Coconut Cake
1 pkg. yellow cake mix
1 ½ cups milk
½ cup sugar
2 cups sweetened flaked coconut
8 oz. container of Cool Whip, thawed
Prepare cake mix as directed on package, baking in 13 x 9-inch pan. Cool 15 minutes; poke holes through cake with a fork. Combine milk, sugar and ½ cup of coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold ½ cup of the coconut into Cool whip and spread over cake. Sprinkle with remaining coconut. Chill overnight…then eat up!