This coconut confection is my family’s “special occasion” cake. I whip it up for birthdays, Christmas and, of course, Easter.
It starts with a cake mix to which a few ingredients are added, mostly importantly cream of coconut. I like the Coco Lopez brand.
The thick syrupy cream, along with three eggs and a cup of milk, makes the cake incredibly moist.
The frosting also starts with the shortcut of a tub of Cool Whip. Again, a few extras — sour cream, sugar and coconut flakes — take it beyond the tub.
Once this cake is made, it goes in