I'm having tea and coconut cake in the garden today. Won't you join me? I'm using my polka dot plate and mug from Homegoods. The hydrangea was a gift from a dear friend.
This luscious cake happens to be one of our family's all time favorites. The recipe is from the April 24, 1996 edition of The Dallas Morning News (yes, I still have the original copy, being the recipe hoarder that I am!!). The newspaper gave the source as "Out of this World". If you love coconut, you will go crazy over this recipe.
1 box white cake mix, plus ingredients for preparation
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) carton non-dairy whipped topping, thawed
1 (8 1/2-ounce) can cream of coconut
2 cups coconut
Bake cake in a 9 x 13-inch pan according to package directions. While cake is hot, punch holes in top with a fork; pour sweetened condensed milk over entire top. Cool.
Mix whipped topping and cream of coconut by hand. Spread over cake. Sprinkle with coconut.
NOTE: I could only find the cream of coconut milk in a 15-ounce can. I measured out the 8 1/2 ounces and then froze the remainder.
This darling cottage teapot was found for $1.50 at our local Trade Days.
Isn't this the sweetest angel stake for the garden? It was found at a local nursery.
I am sharing this with:
Thank you for your visit! xo