It's fall time!! Time for pumpkins, pumpkin spice candles, cool weather, mums, football, and chili (and another season of So You Think You Can Dance)!!
Anyway, on to the Paula Dean part....this is a must try dessert (unless you don't like coconut, then you are missing out)! Its straight out of her dessert cook book so you know its full of all those wonderful ingredients that make a dessert worth eating again and again...just when you think you had enough, you have to go back for one more bite! This recipe is so easy:
Cool and Creamy Coconut Cake
1 box yellow cake mix (plus ingredients to prepare)
1 14 oz. can sweetened condensed milk
1 15 oz. can cream of coconut
1 8 oz. container frozen whipped topping, thawed
2 1/2 to 3 cups flaked, sweetened coconut
Preheat oven to 350. Grease a 13x9 inch pan. Prepare cake as directed on package. Pour batter into prepared pan and bake for time indicated on package. Remove cake from oven and, using a fork or skewer, poke holes in entire cake. Mix together condensed milk and cream of coconut and pour over warm cake. Cool cake completely. Frost with whipped topping and sprinkle top with coconut. Cover and refrigerate until ready to serve. This cake is best prepared a day or two before serving.
Couldn't be much easier than that!
