We had to make a very quick trip back to Colorado this past weekend. Family emergency stuff- but we are back and all is good. While we were there, my sister-in-law shared a Coconut cake recipe that one of her customers had given her. It is so wonderful. It is such a light dessert, and very easy to throw together.
1 white cake mix and ingredients needed to make cake
1 small box of instant coconut pudding and ingredients to make pudding
1 can coconut cream milk (found in the liquor store)
1 tub cool whip- defrosted
Half a bag of coconut- toasted
Bake cake according to the directions given on box. While the cake is baking, mix pudding and chill. When cake is done baking, poke holes all over top- the more holes the better. Open coconut cream milk and stir well. Spread over top of warm cake. Let cake cool completely. Spread with pudding, then top with Cool whip. Sprinkle with toasted coconut.
*How to toast coconut- Spread coconut on a piece of parchment paper. Place on cookie sheet and put under the broiler. Watch very closely, it will toast in just a minute or two. Remove when the edges start to get toasty brown.