This month's Better Homes and Gardens has a picture of a coconut cake on the cover. Coconut cake symbolizes spring to me, but I'll bet my coconut cake is better than their coconut cake. I got this recipe from my cousin who is a great cook. However, this recipe is so far from gourmet I should be embarrassed even to post it. But I'm not. If you take it to the spring church picnic you're going to have to give it another name.
Orgasmic Coconut Cake
1 box yellow cake mix (no pudding in the mix or butter recipe cake mix)
1½ cups water
2 eggs
1 teaspoon coconut extract
1 14 ounce bag shredded coconut
1 can Coco Lopez cream of coconut (find in drink mix section of grocery store)
1 regular size container (12 oz.) Cool Whip
Preheat oven to 350 degrees.
Mix cake mix, water, eggs, and coconut extract in large mixing bowl. Beat with electric mixer for two minutes at medium speed. Add 1 cup shredded coconut to batter and beat until blended. (Reserve remaining coconut for topping.)
Pour cake into a 13 x 9 inch pan coated flour/shortening spray. Bake at 350 degrees for about 32 to 35 minutes until a toothpick comes out clean.
Cool cake in the pan on a wire rack. When cool, punch holes all over cake with a sharp pointed object. Pour cream of coconut into a small bowl, stir to blend thoroughly, then pour over cake very slowly, starting in the middle, filling all the holes. Spread thawed Cool Whip over whole cake and top with coconut. Refrigerate.
Orgasmic Coconut Cake
1 box yellow cake mix (no pudding in the mix or butter recipe cake mix)
1½ cups water
2 eggs
1 teaspoon coconut extract
1 14 ounce bag shredded coconut
1 can Coco Lopez cream of coconut (find in drink mix section of grocery store)
1 regular size container (12 oz.) Cool Whip
Preheat oven to 350 degrees.
Mix cake mix, water, eggs, and coconut extract in large mixing bowl. Beat with electric mixer for two minutes at medium speed. Add 1 cup shredded coconut to batter and beat until blended. (Reserve remaining coconut for topping.)
Pour cake into a 13 x 9 inch pan coated flour/shortening spray. Bake at 350 degrees for about 32 to 35 minutes until a toothpick comes out clean.
Cool cake in the pan on a wire rack. When cool, punch holes all over cake with a sharp pointed object. Pour cream of coconut into a small bowl, stir to blend thoroughly, then pour over cake very slowly, starting in the middle, filling all the holes. Spread thawed Cool Whip over whole cake and top with coconut. Refrigerate.
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