On Friday night I was sitting on my couch, waiting impatiently for J to arrive so the weekend could officially start. And when I heard a knock at the door, I sprung off the couch to answer the door. I wish I would have thought to take a photo of the sight in front of me: J, holding a homemade coconut cake with two candles numbering ’23′ glowing brightly. Seriously one of the best birthday cakes I can remember receiving.

Although my birthday isn’t until Tuesday, celebrating solo during the week isn’t nearly as fun as celebrating the entire weekend long with someone you love. That someone baked a heck of a birthday cake, satisfying the craving I’ve been harboring for coconut cake over the past two months.

This morning when I told J this cake and the recipe was going on Espresso and Cream, he balked at the idea. Sure, we spent the weekend marveling at the pure deliciousness of each bite, but I’ll be the first to admit this dessert hardly fits the mold of what I traditionally post. It starts with a boxed cake mix and is full of all types of bad-for-you ingredients, like half and half, sugar and Cool Whip. Yes, you read that right. Cool Whip. Just go with it for my sake, because it’s my birthday (almost!) and everyone has the right to eat deliciously low-brow birthday cake on their special day. 

P.S. – My dad sent me something special to celebrate the occasion, too. Check it out here.

Easy Coconut Cake
From Cooks.com 
(Printable Recipe)

Ingredients
*1 box yellow cake mix
*2 cups half and half
*16 oz. fresh coconut
*1 cup sugar
*1 large carton Cool Whip

Instructions
*Bake prepared cake mix in a 13×9-inch pan according to package directions. About 10 minutes before cake is done, mix half the coconut, the half and half and sugar and bring to a boil. Remove from heat.
*Remove baked cake from the oven and let it cool about 10 minutes. Punch holes in top of the cake with a fork and pour mixture over it. Let cake stand at room temperature for an additional 30 minutes, then refrigerate for 2 hours.
*To ice cake, mix the whipped topping with the remaining coconut. Cover cake with frosting and return to refrigerator.

Happy Baking!

Madison

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  • Anonymous

    Yeah for J.!!! I can picture him at your door! Enjoy your last day of being 22! Have a great birthday, Madison!!!

    Missy

  • http://www.blogger.com/profile/01038648068733766854 Tanja @ Postmodern Hostess

    I loooooooooooovvvvvvvvve low-brow coconut cake! My version starts with a white cake boxed mix, with a little coconut extract added (this is all based on the eyeball measuring method), and half the water replaced with Coco Lopez (in the liquor aisle… used as a pina colada base). I also stir some Coco Lopez and coconut extract into the frosting (usually out of the can, to follow the low-brow idea). Then I coat the whole thing with shredded coconut out of the bag, and it's fantastic. And nice and light too!

  • http://www.blogger.com/profile/12150906404080251854 Josie

    Looks really good and light! my dad always had a coconut cake for his birthday, he would have loved this!

  • http://www.blogger.com/profile/11863427572750525283 Natalie

    sometimes the boxed stuff can't be beat! this looks so delish!

  • Sherri

    I made this cake and it was amazing and very easy! I took it to work for a lunch gathering and they thought it was amazing also.
    Thanks for sharing this great recipe.