Coconut Cake

The first bite I took of this cake I said OMG (oh my gosh)!  It is soooooo good!  My mom used to keep a Pepperidge Farm Coconut Cream Cake in the freezer in case someone came over unannounced and by George we didn't have a dessert!  This cake reminds me of the Pepperidge Farm Coconut Cream cake!  I will have to say though that my Mom pretty much made everything by scratch but if she found something good like Pepperidge Farms she would buy it for those just in case moments.  Their cake is soooo moist and so is this one, the only difference is this one is baked in a 9X13 pan and the Pepperidge Farm one is 3 layer square cake.

I honestly just had this cake for the first time about a month ago when my friend Paula made it.  Since then I have made 3 coconut cream cakes!!  Not for me or home  but for catering and other people.  This cake is so easy to make!  I have had it soon after it was made (it was at room temperature) and thought that is how I would want to serve it then I had it cold out of the fridge and I am thinking that is way delicious!  That is when I decided it reminded me of the Pepperidge Cake! 

Now the recipe calls for Cool Whip but I am Anti Cool Whip!  It takes minutes to make whipping cream and it's so much better tasting and better for you!  I have the recipe for whipping included on this post.

 Make cake according to the instructions on cake mix

This is what the can looks like for the coconut cream, you can find it on the hispanic aisles

This is what the coconut cream looks like in the can

mix the condensed milk and coconut cream together

Poke holes in cake

Then pour over cake

Takes about 10 minutes and then it will soak right in

Not sure why I took a pic of these but you just need on carton (I had a partial carton and a whole one)

Start out on low-med then turn the speed up to high

add powder sugar and vanilla and whip till you get soft peaks

Spread whipping cream onto cake then sprinkle coconut on top!

Piece of cake and oh so good!

Coconut Cake

1 French Vanilla Cake Mix (bake per instructions)

1 can Eagle Brand sweetened condensed milk

1 can cream of coconut

1 pint of whipping cream

1 cup coconut

Prepare cake according to directions on the box.  After removing cake from oven, poke holes (with the end of a wooden spoon)  all over cake.  Combine Eagle Brand milk and cream of coconut; mix well.  Pour this mixture over cake.  Let cake cool.  Spread whipping cream over cooled cake; top with coconut.  Cake MUST be kept in refrigerator.  Simple but delicious

Whipping Cream

1 cup heavy cream (chilled)

2 Tbsp to about ¼ of a cup of powder sugar or granulated sugar (add more if needed)

1 tsp vanilla

In a deep mixing bowl, beat one cup heavy cream until soft

peaks form. Sprinkle sugar over cream; beat until soft peaks

return.  Do not over beat.

Makes about 2 cups

If you have time chill your bowl before hand and beaters..

* You can beat the whipping longer for a more firm peak