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!