This cake is, dare I say it, heavenly! It is like eating white puffy clouds of delicious goodness. I actually do not like coconut cake. I would not order it in a restaurant or pick it out at a potluck to eat. However, this cake is no ordinary coconut cake, and I would eat half of the pan if calories didn’t count.
So, without further ado, here is the recipe.
- The cream of coconut makes for a much better cake, but it really is optional. There have been some times where I was not able to find it or did not have it on hand, and I have just used the sweetened condensed milk.
- I have also used sweetened coconut found in the baking aisle rather than the frozen coconut.
- My mom says that Duncan Hines cake mix is the best, but I have always just bought the cheapest brand.
- I used coconut milk this time instead of the cream of coconut, and it was good too. Cream of coconut is better, but good to know that you could substitue this in a pinch.