My husband had a carry-in at work a couple of weeks ago. Later that afternoon I received an email from him; the subject line: THIS IS RIDICULOUS!!!! The body of the message was the following recipe simply called Coconut Cake. Rather than pie, my husband asked if we could have the cake on Thanksgiving. Thank you, Linda P, for sharing this delectable dessert with us all.

(c)SezenYourLife

Ingredients

(c)SezenYourLife

Cake

1 box of white cake mix – The type with pudding in the mix
1/3 cup of vegetable oil
1 cup of water
3 eggs
1 tsp of coconut extract
14 oz sweetened condensed milk
14 oz cream of coconut – If you can’t find it near the international food check the alcohol/liquor section; it’s often used in mixed drinks

Topping

1 box of instant vanilla pudding – 3.4 oz
1 cup of milk
1 tsp vanilla
8 oz whipped topping
1 cup of shredded coconut

Directions

Mix cake mix, oil, eggs, water, and coconut extract together by hand, or with a mixer on low for 2 minutes, until smooth.

(c)SezenYourLife

Don’t you just want to lick the beaters?

Pour into a 9×13 pan or baking dish. Bake at 350 for approximately 30 minutes (check that a toothpick comes out clean.)

(c)SezenYourLife

Combine sweetened condensed milk and cream of coconut in a medium bowl.

(c)SezenYourLife

Once the baked cake comes out of the oven, immediately poke holes over the entire top of the cake with a chopstick.

(c)SezenYourLife

Pour the milk/coconut mixture right on top of the warm cake. It looks like a lot of liquid, but it will all absorb resulting in a moist, delicate cake.

(c)SezenYourLife

Let your cake come to room temperature so that the milk/coconut completely soaks in before refrigerating.

(c)SezenYourLife

For the topping:

Combine pudding, milk, and vanilla; whisk together until combined.

(c)SezenYourLife

Fold in the whipped topping until no streaks remain.

(c)SezenYourLife

Spread on top of the cake.

(c)SezenYourLife

Optional, top cake with toasted coconut. – In my opinion this is not “optional”. Whenever you have the opportunity to use toasted coconut, take it!

Spread 1 cup of shredded coconut on a cookie sheet and bake at 350 for about 2-5 minutes until lightly browned.

(c)SezenYourLife

Sprinkle toasted coconut on top of cake and refrigerate.

(c)SezenYourLife

Despite all of the liquid and topping, the cake sets up very well and was surprisingly easy to serve. It looks great and tastes delicious. Linda P’s Coconut Cake is a hit!

(c)SezenYourLife

Linda P’s Coconut Cake

Ingredients