I love this cake so much, we’ve decided to get engaged. It was love at first sight. I work in a tax accounting office and my very favorite client ever brought us lunch on April 15th. Everything was delicious, over the top, and so appreciated. But this coconut cake was really to die for. It is so rich it almost has a custard consistency. She brought me the recipe and I should have known that anything that good must be made with caution and extreme self control.
I’m sure this is not a new recipe but I had never had it before. Here goes:
Bake a white cake (mix) according to directions (don’t overcook!)
While still warm crumble cake into pieces - we’re talking crumbs here, trust me.
Pour 15 ounces of (sit down) creamed coconut over the cake ~ mix thoroughly and pat down evenly.
Cover with, you guessed it, Cool Whip. I used the whole tub.
Sprinkle with coconut. Refrigerate for 24 hours. (We made it 2 hours, perfection) Even better the next day. And then it was gone.
