EASTER - the day we celebrate our Lord's resurrection. No one else on earth throughout time would pay the penalty for our sins. Only Jesus. He died for us but then rose from grave so that we might have ETERNAL LIFE! Oh, I hope you have asked Christ to be your Savior.
For some reason, we tend to associate coconut with Easter - pies, cakes, cupcake topping. Here is a cool and moist version of coconut cake. Hope you enjoy it as much as I do.
1 box (18.25 oz) yellow cake mix
1 can (14 oz) sweetened condensed milk
1 can (12 oz) cream of coconut
1 tub (8 oz) cool whip, thawed
3 cups flaked coconut
Preheat oven to 350*. Grease a 9x13 pan. Prepare cake mix as directed on package. Pour batter into the pan and bake as package directs. Remove from oven and poke holes in entire cake using a fork or round wooden spoon handle.
Mix sweetened condensed milk and cream of coconut. Slowly pour over warm cake. Cool completely.
Frost with cool whip, and sprinkle coconut over cake. Cover and refrigerate until serving.
Recipe from: a magazine
Notes: This cake is better if made a day or 2 before serving.
Sometimes, you can find the cream of coconut in the baking aisle, but it's usually in the liquor department. As I've said before, you can go to Customer Service and have someone get it for you. I don't like to go into the liquor department.
