Let's celebrate Easter with a coconut cake. Not everyone likes coconut, but this cake is a really easy cake and believe me the coconut is a bonus! Hope you enjoy.
COCONUT CAKE
1 - yellow cake mix
1-1/2 cup milk
1/2 cup sugar
2 cups coconut, divided
1 - 8oz. cool whip, thawed
1 can (20 oz.) pineapple chunks, drained
Prepare cake batter and bake in 13x9 inch pan as directed on the package. Cool 15 minutes in the pan. Pierce the cake with large fork at 1/2" intervals.
Combine milk, sugar and 1/2 cup coconut in a medium saucepan. Bring to a boil on medium heat. Reduce the heat to low. simmer 1 minute, stirring occasionally. Spoon over the warm cake, spread the coconut to evenly cover top of the cake. Cool completely.
Add 1/2 cup of the remaining coconut to the cool whip, stir gently until well blended. Spread over the cake. Sprinkle with the remaining 1 cup of coconut**. Refrigerate 6 hours or overnight. Top with the pineapple chunks just before serving.
**Tint your last cup of coconut green and top the cake with jelly beans for a really festive look.
Eliminate using the pineapple with this method.
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