Over the years I have learned that there are two types of people. Your either a coconut person or your not. Most everyone in my family is with the exception of Chris. I think he is slowly changing his mind though because every time I make this cake, he never turns down a piece.
This is one of my Dad’s favorite desserts so I made it for everyone this past Easter. Its easy and works great for making ahead. Just make sure to clear out some fridge space first!
- 1 box of yellow cake mix and ingredients
- 1 bag of sweetened coconut flakes
- can of cream of coconut (you can usually find this in your drink mix aisle)
- can of sweetened condensed milk
- 8oz cool whip thawed
Bake cake according to directions on the box. While the cake is baking, combine condensed milk and cream of coconut together in a bowl.
Once cake is done, remove from the oven and poke holes all over the top of the cake. While the cake is still hot, pour condensed milk mixture over the top of the cake. Allow cake to sit and cool completely. The milk mixture will soak into the cake.
Once the cake is cooled completely, top with cool whip and add coconut flakes. Store in refrigerator.
Ah! Are you still as full from Thanksgiving as I am? Not only am I still full, but still exhausted. Chris and I always visit both sets of families during Thanksgiving and as much as we enjoy seeing everyone, eating two big meals and running from town to town can wear a person out real quick!
On to the good part, the cake of course! I found this recipe at Mix & Match Mama and knew that I had to give it a try. I actually ended up making one for each side of the family. So easy and so good! This would be the perfect recipe to take to an upcoming Christmas event.
- Yellow Cake Mix
- 1c fresh cranberries
- Zest of 1 orange
- Juice of 1 orange
- 2 boxes of vanilla pudding mix
- 1/2c vegetable oil
- 3/4c water
- 4 eggs
- 2c powdered sugar
Preheat oven to 350. Grease bundt pan and set aside. In mixer, mix cake mix, half of orange juice, pudding mix, oil, water, and eggs until well combined. Stir in cranberries and half of orange zest and pour into bundt pan. Bake 35-40 minutes or until a toothpick stuck into center of cake comes out clean.
Cool for 10 minutes before inverting onto a serving dish. Let cake cool completely.
Combine powdered sugar, remaining zest, and half of remaining orange juice to form a glaze. If the glaze is too thick add remaining orange juice and even some water if the glaze is still too thick. If too thin add more powdered sugar.