Spring has been marvelously beautiful this year. After our mild winter, the spring flowers are beginning to arrive in abundance. With the balmy, fragrant flowered air today, I decided to treat myself to a lovely alfresco lunch with a special treat – coconut cake.
Quick and Easy, Moist and Delicious Coconut Cake
Our back porch is a lovely place out of direct sun to sit and to enjoy the garden. This is where we gather from time to time to dine alfresco.
- 1 pkg plain white cake mix
- 1 1/3 c. water
- 2 tbsp canola oil
- 3 large eggs
- 1 can Coco Loco Coconut Milk
- 1 cup Heavey Whipping Cream
- 1/2 cup confectioner's sugar
- Sweetened Coconut
place rack in center of oven, bake at 350 degrees. Use a 13X9 cake pan.
Place cake mix, water, oil, and eggs in an electric mixer, mix on low speed 1 minute, scraping down the sides. Beat batter 2 minutes on medium speed. Spread into greased 13X9 cake pan. bake 27 to 29 minutes.
For the FrostingChill bowl and whisk of an electric mixer, pour heavy whipping cream into bowl. Beat until on high speed until cream has thickened. approximately 1 1/2 minutes. Add sugar and beat an additional 1 to 2 minutes.
While cake is still warm, pour over coconut milk spreading across the cake - once cake is cooled apply Whipped Cream frosting and top with a generous amount of sweetened coconut. Chill at least 1 hour.