Saturday, April 7, 2012

Coconut cake is a family favorite for Easter

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! 


  1. Happy Resurrection Day to all of you!

  2. Can't wait to try this recipe. Thank you for sharing. Hope you had a lovely Easter.

  3. I love coconut! I think I'll surprise my husband by actually baking something sweet for him (he with the sweet tooth, his wife, not. lol)