A long time ago, when my sister was about eight years old, she wanted a recipe for some (long-forgotten) chocolate dessert at a church potluck. Since we didn’t know who had made it, the Moomer advised her to put a note under the dish. In the usual potluck confusion, dishes got switched, and we ended up getting this delightful coconut cake recipe by accident. It was one of the most fortunate accidents in our family history, as you will see.
Here’s what you’ll need:
Bake the cake in a 9×13 baking dish according to the directions on the package. My particular cake mix called for separating the eggs, but I used the whole egg and the cake was just fine. (Please note the fine 49-cent price on my cake mix!)
Pour coconut milk over it too. You’ll have some weird goop in there; just kinda spread it out with your trusty rubber spatula (or a knife, or whatever). Your cake will begin to look like it flooded. That’s exactly how it should be.
At this point, I put a lid on the cake and popped it in the fridge overnight, since it was late and I didn’t want to wait for it to cool. If you’re more patient, you can cool it and then finish up before refrigerating.
Spread Cool Whip over cake. A spatula works nicely. Then sprinkle coconut all over it. Mine was clumpy because it was the frozen variety, but I kinda liked it that way. My mother prefers the kind that you find in the baking aisle.
And, if you want the recipe without my ramblings, here it is:
Mrs. Dollie’s Coconut Cake
Makes: 1 9×13″ cake
- 1 white cake mix (or yellow, but we think it’s prettier with white)
- Eggs, water, and oil, according to your cake mix directions
- 1 can coconut milk (found in the Asian food aisle of your grocery store)
- 1 can Eagle Brand milk — be sure to get sweetened condensed milk, NOT evaporated milk
- 1 small carton Cool Whip
- 1 small package coconut
Bake cake according to package directions in 9×13 pan. Immediately after removing from oven, punch it all full of holes with a fork. Pour Eagle Brand milk over hot cake, then coconut milk. Let cool. Spread 8 oz. Cool Whip over cooled cake, and then sprinkle coconut over top. Let set in refrigerator for about 8 hours (or more).