Coconut  Cake

If you like coconut, this is the dessert for you!  Rich and super moist, a small piece goes a long way, serves 24.  (When served with toasted almond slivers and fudge sauce, it tastes like an Almond Joy!)

Cake (for a shortcut, use a good quality cake mix)

  • 2 cups all purpose flour 

  • 1 cups sugar

  • cup butter, softened

  • 1 cups milk

  • 3 tsp. baking powder

  • 1 tsp. salt

  • 1 tsp. vanilla                                     
  • 3 large eggs

Heat oven to 350.  Grease and flour bottom and sides of 13 x 9 pan.  In large bowl, beat all ingredients on low speed 30 seconds, scraping bowl, and on high 3 minutes.  Pour into pan.  Bake 35 to 40 minutes, testing with toothpick.  While cake is baking, mix together the following topping:

  • 1 can sweetened condensed milk

  • 1 (15 oz) can cream of coconut (not coconut milk)

Remove from oven. While hot, poke with wooden spoon handle every 2 or so and pour topping over. Refrigerate until cold. (Freezes great at this point)


  • 1 cup whipping cream

  • 2 TB sugar

  • cup toasted coconut

Whip cream and sugar on high.  To serve, add a big dollop of whipped cream on each piece and sprinkle with toasted coconut or frost entire cake.