Our friends Adam and Julie normally make this cake at Thanksgiving, and we have had the privilege of receiving a good portion of it (and even get sent home with some leftovers).
It is moist, creamy and decadent. Best part of this cake was that we didn’t have to make it. Adam made it.
We had been invited over to the in-laws for Christmas dinner, and was asked to bring dessert. I got it in my head that I could make this cake. Adam texted me the recipe, and this is my version.
Ingredients:
1 box yellow or white cake mix
2 cup sugar
1 cup milk
1 (9 ounce) Cool Whip
1 package frozen, sweetened coconut
Directions:
Bake cake according to package directions in a 9 x 13 inch pan.
While the cake is still warm, prick holes in cake.
Boil sugar and milk together for 1 minute. Pour in holes in cake. Chill (for at least 24 hours).
When ready to serve, spread Cool Whip on top, and sprinkle on the coconut flakes. I made the mistake of putting on the Cool Whip while it was still warm as this wasn’t in the original directions and it melted into the cake.
It was still wonderful, and everyone enjoyed it.
Blessings.
Much love, and many blessings today and always.
Preheat oven to 325 degrees. Cream soft butter and sugar (about ten minutes).
I was able to replicate her recipe (apparently rum extract was the secret!), and it is wonderful. The cookies were perfect, and will post the recipe and directions later.
mommajerryanns.com 