Coconut Cream Cake

First of all, I would like to apologize for my absence around here lately. For those of you who are unaware my husband is currently deployed. I also have a 2 year old and 4 year old that usually refuse to eat what I cook anyways so I haven’t spent much time in the kitchen lately. As if those two things weren’t enough to keep me about an inch away from losing my mind, last week I decided to buy a house.  I close in April. I will be back on the east coast visiting family until 2 days before I close, I still have to clean and paint over the walls in my military quarters, pack, etc. So anyways, sorry, but my life has been ridiculously hectic lately. Normally it’s so boring while my husband is home but the minute he leaves things go berserk.

Speaking of my husband he hates coconut. Maybe hate doesn’t appropriately describe the way he feels about coconut. He loathes it. I am forbidden from cooking anything with coconut in it while he is home so I took this opportunity while I could because I LOOOOOOVE coconut.

1 (18.25 ounce) package white cake mix
 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package sweetened coconut, toasted

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.

Handy, dandy tip: You can toast coconut in the microwave. Place it in a shallow baking dish and microwave on high 3 minutes, stopping to stir every minute.

xoxo, Steph