Daddy's Birthday Coconut Cake

My dad loves Coconut Cake and as much as I bake I could never find a coconut cake recipe (that I was willing to make) that he bragged on.  For his birthday which happened to be the day before Easter I tried this recipe and was told it was the best one I have ever made. From now on this is my go to Coconut Cake recipe!

 Daddy's Coconut Cake

Ingredients:

Cake

• 1 box White cake mix
• 8 oz sour cream
• ¼ c Vegetable oil
• 3 eggs
• 1 8 ½ oz can Cream of Coconut

Frosting

• 8 oz cream cheese
• 2 T milk
• 16 oz. Powdered Sugar
• 1 tsp Vanilla
• 2 bags Fresh Frozen Coconut

Instructions:

Cake

1. Heat oven to 350°F
2. Use 2 9” pans that have been greased and floured.
3. Bake approximately 30 minutes at 350°F.
4. Cool completely.

Frosting

1. Mix all ingredients in a mixer except fresh coconut.
2. Frost cake.
3. Press coconut into sides and top of cake.
4. Refrigerate

Note: You can make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve. You can also double recipe for a three layer cake.

Thanks for stopping by y'all and please come again soon!

Gluten Free Coconut Poke Cake

I have had no luck with Coconut Cakes. I've tried a variety of recipes, that weren't easy mind ya, and they have never met my expectations. Recently my daughter asked for a coconut cake and the first thing I said is, "no mine are never good". Then I came back with, "the only one I'll try and make you is a poke cake." She was fine with that so I tried it and this is the gluten free version.

They loved it by the way and want another one for the holidays! Finally a Coconut Cake I can make well!

Gluten Free Coconut Poke Cake

INGREDIENTS:

1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream 

DIRECTIONS:

Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.

After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake. 

Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut.  Keep cake refrigerated.

Thanks for stopping by y'all and please come again soon!