CHOCOLATE COCONUT CAKE


You know the days…the ones that make you want to consume chocolate at an alarming rate?  Well, it was that kind of weekend. And not because it was Easter, and the bunny brought lots of chocolate.

First thing that made me want to dive into the chocolate bowl was doing a research paper with the 2nd grader over a holiday weekend. Yes, we knew about it for a couple of weeks and yes, we could have (should have) worked on it before.

We did actually do the research part of it last week, so all we had left to do was write it in his own words. I now understand the phrase “like pulling teeth”.  Sheesh!!! He wanted to take breaks, wanted to play with the kids, wanted to eat something, and wanted to not do it at all.  I had to be the mean mom and make him sit at the desk for a whole hour.

I should have had some homemade chocolate chip brownies at the desk with us!

Then we started getting ready for church Friday night. Not a big deal…until our daughter started to get dressed. Oh my word!!!The first dress “made her look fat”, and there was no convincing her otherwise! The next dress she just “didn’t like it”. There were many tears and outbursts until she chose another dress. And she is only 10, so I’m getting skeeered for the teen years.

Bring on more chocolate!!!!


Ingredients;
  • 1 chocolate cake mix
  • 1 - 15 ounce can cream of coconut
  • 1 - 14 ounce sweetened condensed milk
  • 1 - 8 ounce container Cool Whip, thawed
  • 2 cups shredded coconut, divided

Instructions;
  1. Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
  2. Prepare the cake mix according to the package directions. Spread in prepared pan and bake for 28-30 minutes or until done. Cool 5 minutes and then use a fork to poke holes all over the hot cake.
  3. Mix the sweetened condensed milk and the cream of coconut in a bowl. Pour over the cake slowly, letting it soak into the holes. Let cool completely in the refrigerator.
  4. Spread 1/2 cup coconut on a baking sheet. Bake 5 minutes at 350 degrees, stirring often. Let cool.
  5. Frost the cooled cake with the Cool Whip. Top with the plain shredded coconut. Sprinkle the toasted coconut on top for color. Keep refrigerated.



Notes;
I found the Cream of Coconut in the alcohol aisle of Walmart. It is completely alcohol-free though!


For The Full Instructions, Please Visit The Full Recipes: insidebrucrewlife.com
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