Posted by moderndaygourmet on August 30, 2007
Where possible, I’ll share the sources of these great recipes, because seldom do I invent them on my own. That’s where my left brain comes in. I can follow any recipe you give me, but making stuff up? Forget it! (Well, except I guess that sangria). Anyway, on to this delicious cake, which my cousin Gayla told me about a couple of weeks ago at a family reunion. I had some and it was so delicious, I seriously think I could have eaten the whole pan.
1 white cake mix (from a box) – or if you want you can make a white cake from scratch
Eggs, oil, whatever you need to finish making the box cake
1 can cream of coconut
1 can Eagle Brand milk
1 cup flaked or shredded coconut.
Bake cake according to directions on box in a 13×9 pan. While it is hot, poke some holes in it with the handle of a wooden spoon. Pour the cream of coconut and the Eagle Brand milk over, letting it run into the holes. Let cool. When it is completely cool, frost with Cool Whip and sprinkle with coconut. Toast the coconut first if you want.
I have seen a variation on this where you use a devil’s food or chocolate cake instead of white cake, and some caramel or hot fudge instead of cream of coconut, and you sprinkle the top with toffee bits instead of coconut. It’s usually referred to as “Better than Sex Cake.” Lest you think my mind is in the gutter, my mother in law assures me this cake is found in most every church cookbook there is. Hehe.