Coconut Cake

When my Mother would ask my Dad what kind of cake he wanted, he would just about always say coconut, it really was one of his favorites. This coconut cake reminds me of the one that my Mother made, it is just a lot easier and very moist. This is a great cake to take to all those covered dish church and club dinners and I have not had a single slice come back home. If you like coconut you will love this cake!

This Is A Delicious Cake

Easy To Put Together

Bake, Fork Holes, Pour Sauce, Refrigerate

The Frosting Is Just Like Candy

Notice How All That Delicious Sauce Has Soaked Into The Cake

Smooth The Frosting

Toast The Coconut

Coconut Cake

Miz Helen's Kitchen

Ingredients For Coconut Cake

2 1/4 cups all purpose flour

1 cup sugar

2 teaspoons baking soda

1/8 teaspoon salt

1 cup unsalted butter, melted and cooled

3/4 cup buttermilk

3 eggs, slightly beaten

1 teaspoon coconut extract

3/4 cups coconut milk

1 (14 ounce) can sweeten condensed milk

Baking cooking spray

1 (8 ounce) container whipped topping

1 (7 ounce) jar marshmallow cream

1 cup shredded coconut, toasted

Directions

In a mixing bowl whisk together the flour, sugar, soda, and  salt, then set aside.

In a small sauce pan melt the butter and allow to cool.

After the butter is cooled add the buttermilk, eggs and coconut extract.

Pour the dry ingredients into a electric mixing bowl and slowly add the liquid mix. Beat on medium low for about 2 minutes, until smooth and thick.

Spray a 9X13 baking dish with a baking cooking spray.

Pour the batter into the prepared pan and smooth the top of the batter.

Bake at 350 degrees for 20 to 25 minutes until the center is set when checked.

Remove the cake from the oven and immediately insert the fork tips into the cake covering the entire cake.

In a mixing pitcher, mix the coconut milk and the condensed milk until blended well.
Pour the milk mixture over the cake while it is still warm.

Cover the cake with a plastic covering and refrigerate for 3 hours or overnight.

Frost after refrigeration.

Before serving, in a hot skillet, toast the coconut, stirring constantly to make sure it doesn't burn.

Mix together the whipped topping and the marshmallow cream. Smooth the topping on the cake and sprinkle with the toasted coconut.

Refrigerate before and after serving.

Enjoy!

Inspired by my Mother and Cousin Mary
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Just Look How Moist This Cake Is

Hope You Enjoy!

This Bite Is Just For You!

I am so glad that you were able to stop by and enjoy a slice of this Coconut Cake with us today, food is always better when shared with a friend. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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