This week, we had an early Easter celebration with Peyton and the rest of the Arkansas family. We made an Easter basket for him, and took along some Cascarones, which he thoroughly enjoyed! (Cascarones are a Mexican tradition for Easter as well as other holidays. A cascaron is an egg that is decorated much like an Easter egg and then filled with confetti. Cascarones are broken over the head for good luck. They are used by many Texans on Holidays). For dessert, I made this quick and easy Cream of Coconut Cake. Here is a picture of Peyton's slice of cake. He redesigned it, and even added some frosting to the chick's beak. I wanted to share this happy memory, and this easy, tasty cake with my blogging friends. Happy Easter to all!
1 box white cake mix, prepared per package instructions.
(ingredients needed:egg, oil & water)
1 can Condensed milk1 can Cream of Coconut (I used Coco Lopez)
1 16 oz container Cool Whip, thawed
1 package frozen grated coconut, thawed
Prepare and bake white cake mix according to package directions for a 9x13 pan.
Remove cake from oven, and while still hot, poke holes all over the top of cake using the handle of a wooden spoon, or a large fork.
Mix condensed milk and Cream of Coconut well, and pour over warm cake. Coat top of cake evenly. Be sure you coat the whole cake and spread it so it will soak in.
Let cake cool completely then frost with whipped topping, and, top with flaked coconut. Decorate as desired..as Peyton did.
Keep cake refrigerated.
Notes: Be sure you use CONDENSED milk...not evaporated milk, and CREAM OF COCONUT, not coconut milk. Cream of Coconut is usually found in the section for alcoholic drink mixes..it does not contain alcohol, however.
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