Monday, September 15, 2014
2-ingredient easy coconut cake! (4 ingredients iced)
I got on a horn and decided that, by golly, I was going to bake a cake. So I whipped open my cookbook from Our Lady of Fatima Church in Monroe, LA (where I used to be the organist) and consulted some recipes.
Is it just me, or do church cookbooks have better recipes?! #SoCountry
The coconut cake recipe that I had all the ingredients for only called for four total ingredients, with just two for the cake itself. Sounded like it matched my level of culinary expertise.
Box of cake mix + can of coconut milk = cake
Container of Cool Whip + coconut flakes = frosting
Oh, and let us have a sad throwback shout-out to the coconuts left over from a friend's brunch, when we all discovered that her backyard palm tree was overflowing with the goodies -- too bad we've let them go to rot!
This is why we can't have nice things
Anyway, forging ahead with my recipe... you blend a box of cake mix with a can of coconut milk.
I can work that mixer, ya heard?!
Then you bake it at 350 degrees for 25 minutes... and out comes a delicious, perfect cake!
You're supposed to let it fully cool, but unfortunately I was impatient and wanted to EAT IT. So I stuck it in the freezer, which helped but didn't fully cool it since I only left it in there for 10 minutes. #TimeToFeedTheFatKid
Top it with Cool Whip and coconut flakes to dress it up...
This is the easiest-ever coconut cake recipe! I ended up sharing mine with my neighbor Michelle. If you knew how much of this cake I ate by myself tonight... *shakes head* It's bad juju. But the recipe is good!!! YUMMY!