1 yellow or white cake mix
1 tsp. coconut flavoring
1 cup shredded coconut
1 can (17 oz.) grated coconut in extra heavy syrup
1/4 cup milk
1 tsp. coconut flavoring
1 cup shredded coconut
1 can (17 oz.) grated coconut in extra heavy syrup
1/4 cup milk
Preheat oven per directions on cake mix. Mix cake mix following the directions on the
box. Stir in coconut flavoring and
shredded coconut. Bake in loaf pans (2-4
depending upon size) or 9 x 13 x 2 baking dish until tooth pick inserted in the
center comes out clean, about 25-30 minutes.
In a small sauce pan stir together grated coconut and milk. Over med. heat let the mixture barely come to
a boil. Remove from heat. Spoon evenly
over hot cake.
Comments: I love coconut and when I found a can of Conchita
Grated Coconut on sale at one of my local grocery stores I had to buy it. I had no idea what I would do with it since I
had not only never tried it but also never seen it before. Well, it makes the best coconut icing you'll
find. I added the 1/4 cup of milk
because I wanted it to soak into the cake some and the 'extra heavy syrup' is
just that - heavy so the milk and heating both thinned it down enough to allow
it to seep into my cake without even having to punch holes. I have a friend who's favorite cake is
coconut so I gave a loaf of this to him for Christmas. He said he was in coconut heaven. So where do you find this can of lust? In the Mexican/Spanish section of the grocery
store. It is well worth searching for.
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