Coconut Cake

Tomorrow is the Hubs Birthday and he opted for a Coconut Cake this year (he's normally a Red Velvet guy)! I took a new twist on this today and tried some things that I've not done before. I must say, this is the BEST Coconut Cake I've ever made!

I went for a three layer 7 inch cake as it's just the two of us. You can easily double this for a three layer 9 inch if you're feeding a crowd.

1 box White Cake Mix
(mix as directed, I use an extra egg white to make the cake more moist)
1 can Cream de Coconut
1 can Sweetened Condensed Milk
3 cups Sweetened Coconut
1 large tub of Cool Whip (2 for a larger cake)
(I used the fat free, as if that makes a difference with a cake this sweet:)

Bake cake and allow all three layers to cool completely. Place the first layer on your cake plate, pierce it liberally with a cooking skewer or sharp knife point. Pour 1/8 cup of Cream de Coconut on the layer, then pour 1/8 cup Sweetened Condensed Milk on the layer. Use a pastry brush (or the back of a spoon) to spread this mixture over the cake layer (it will soak right into the cake). Spread 1/2 cup Cool Whip then add next layer and repeat until all three layers are assembled. Frost the edges with the remaining Cool Whip and press Sweetened Coconut onto the sides and sprinkle the top. Store in refrigerator for at least 3 hours before serving.

I've seen some variations on this such as adding Sour Cream and Sugar filling instead of using the milk and coconut cream. That sounds yummy too and I may try that next time.

I've also used traditional frosting or even glaze with the coconut. I didn't toast my coconut this year as I wanted the cake to be pure white. You can take any twist or turn that you like...just bake some love into it as you go!

I hope that Jerry has a wonderful birthday and if you're in the neighborhood, stop by for cake after dinner tomorrow evening!