Monday, September 21, 2015

EASY COCONUT CAKE

I missed going to our usual Estate Sale Friday with Friend Janice when my husband and I went to Minnesota, but Janice didn't. She took her husband. They went to a sale that had 1000 cookbooks for sale. She said they filled 3 rooms so I bet her count wasn't off by too much. I guess it was good that I missed that one. They were selling the cookbooks for $2/bag. Janice filled a bag of Amish cookbooks for me. What a friend!

When I needed something to make and take to Hillcrest (they missed two Tuesdays of treats while I was gone), I found this Easy Coconut Cake recipe in Mennonite Recipes from the Shenandoah Valley. Phyllis Pellman Good and Kate Good shared the recipe of Esther May Shank from Harrisonburg, Virginia. 

I love coconut cake and who can pass up a recipe that has "easy" in the title. Well, it was easy and delicious...just as I figured. The only change I made was substituting coconut flavoring for the vanilla flavoring. Since it wasn't heavy with coconut, I thought it would be good to add a little more coconut flavoring.



EASY COCONUT CAKE

1         box yellow or white cake mix (I did use a white cake mix) + ingredients to make the cake
1/4      cup grated coconut
1-1/3  cups milk (I used skim milk)
1/2     cup sugar
1         teaspoon vanilla (I used coconut flavoring instead)
1         8 - ounce container of whipped topping
grated coconut

Preheat oven to 350 degrees F or the temperature suggested on cake mix.


Mix cake mix according to directions on box. Stir in 1/4 cup coconut.


Pour into a greased (I used my homemade Pan Grease) 9 x 13 - inch pan. 

Bake for 40 minutes.


When cake is nearly finished (I started about 7 minutes before the cake was supposed to be done.), heat milk and sugar to almost boiling in a saucepan over medium heat. 
I stirred the mixture often and watched it closely since I didn't know how long it would take. At the first sign of bubbles, I took it off the heat.

Add the flavoring and mix well.


When the cake has finished baking, remove from oven
and poke holes over the surface of the cake with a fork. 
Pour the hot milk/sugar/flavoring mixture over the hot cake. 


Allow to cool.

Frost with the whipped topping. 





Sprinkle with additional coconut.


Refrigerate.

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