While going through some of my grandma's things, I came across her recipe for coconut cake. You would have thought I found a million dollars. In all honesty, you can't place a price tag on finding things like this; it is such a treasure. I am not sure about other places, but in the south, Coconut Cake is a pretty big deal. As far as cakes go, this one is absolutely amazing. Although it calls for ingredients that I don't normally cook with, like many of my grandma's recipes, I don't have the heart to change it. I hope you will give this cake a try. It is unbelievably easy, and extraordinarily delicious. Here's how she did it and I do it:
Shirley's Coconut Cake:
1 box yellow cake mix- Butter flavor
1 - 14 ounce can of sweetened condensed milk
1 cup organic coconut milk
1 - 16 ounce container of whipped topping, extra creamy is better
2 - 7 ounce packages sweetened coconut flakes
Directions: Prepare the cake mix according to the package directions, using either an 8-inch or 9-inch round cake pan. While the cakes are baking, add the sweetened condensed milk and the coconut milk to a large measuring cup, or anything you have with a spout, and mix well. Once the cakes are baked, let cool in the pans for about 10 minutes. Turn onto a cooling rack or a piece of parchment/wax paper and using a skewer or large toothpick, poke holes in both cakes. You want lots and lots of holes, just be gentle and don't tear the cake. Begin to slowly pour the condensed milk/coconut milk mixture over both cakes. Some will run off the sides, and that is why I put a baking sheet under my cooling racks, to catch the excess.
Once you have used all the milk, put the cakes in the refrigerator until completely cooled, about an hour or a little longer if desired. Mix the whipped topping and 1 package of sweetened coconut in a large bowl. Place one cake on a cake stand or cake plate and apply a generous amount of the frosting. Top with the second cake and add more frosting until the cake is covered (I had some frosting leftover, so don't worry if you do as well). Open the other package of coconut and sprinkle some on the top. Then place some in your hands and pat on the sides of the cake. Keep refrigerated and enjoy!!!
Tip: Place some strips of parchment/wax paper under your bottom cake layer. That way when you frost and put on the coconut, any extra, and there will be extra, will go on the parchment paper. When you are done, remove the strips, thus revealing a beautiful, clean cake stand.