Coconut Cake

Submitted by: Twin2
Last Updated: 2/28/2006

• 1 box yellow cake mix (Duncan Hines is best)
• 1 teaspoon coconut flavoring

• Sauce:

• 2/3 cup canned evaporated milk
• 1 box powdered sugar ( 1 lb.)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut flavoring

• 2 (6 oz.) packages frozen coconut
• Maraschino cherries and/or pineapple slices (Optional)

Prepare cake mix as directed, but add the coconut flavoring. Bake in a prepared 9 x 13 x 2 inch pan. (Or a tube pan, or I have made layer cakes with this recipe.)

As soon as the cake is done, stick holes in the top and pour in the sauce. To make the sauce, combine the milk, powdered sugar, vanilla and coconut flavoring. The more holes the better. I use a wooden skewer. Sprinkle 1/2 package of coconut (thawed) on the cake. When cool, spread with icing and sprinkle the rest of the coconut on top of the icing. You can decorate this with cherries or pineapple.

• Fluffy White Icing:

• Mix and cook for 3 minutes:

• 1 cup water
• 2 heaping Tablespoons flour

• Then cool completely.

Blend together until creamy:
• 1/2 cup margarine or butter
• 1/2 cup Crisco

• Add:

• 1 Cup granulated sugar

Beat in cooled, cooked mixture and add

• 1 teaspoon vanilla
• 1 teaspoon coconut flavoring
• pinch of salt

Beat until smooth.

This recipe began life as a "Cool Whip" Coconut Cake in a regional cookbook from a private school in Charlotte, NC. I really do not like cool whip, so changed the icing. It improved the cake tremendously and I urge you to try it. We like it best if it is chilled in the refrigerator overnight before cutting.