Have you ever remembered you were supposed to bake something for the office party, a church meeting or a school function at 10:00 the night before just as you were ready to crawl into bed?
I hope I’m not the only one. But most of the time I’m too proud (unfortunately) to run by the store and grab something in a hard plastic container so I keep a few tricks in my pantry. I got this one from Amie, one of my favorite co-workers. The coconut freaks at my job, including me, go crazy when she brings this cake.
Stocking up on a few staples is helpful to produce this kind of last minute magic. For Amie’s cake, I make sure to keep the following in my cabinet: a white cake mix, coconut milk, cream of coconut, and shaved coconut. (Now you see why I put “triple coconut” in the title.) I would rather do a hundred push-ups than make a midnight run to the grocery store.
hate dislike push-ups.
I tweaked Amie’s recipe in the following ways to intensify the coconut experience:
- Substituted coconut milk for water in the cake mix.
- Heated the cream of coconut before pouring over the warm cake for more uniform absorption.
- Sprinkled shaved coconut on top instead of shredded.
I don’t use a cake mix very often but my attempts to make this cake from scratch were unsatisfactory. The light and airy texture of a cake mix soaks up the cream of coconut better than any of my own recipes. I used a k-bob stick to make the holes. Aimee uses the handle of a wooden spoon for maximum absorption.
- 1 Betty Crocker white cake mix
- 1-1/4 cup coconut milk
- 1 15-ounce can cream of coconut
- 8-ounce container of whipped topping
- 1 cup flaked coconut
- Prepare cake mix according to directions on the box, substituting coconut milk for water in the mix. Bake in a 9 x 13 pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. Over bake and the crust will be too dry to absorb the cream of coconut.
- While the cake is still warm, poke holes all over the cake with a skewer.
- Warm cream of coconut for 1-1/2 minutes on HIGH in the microwave and pour over the cake. Chill for several hours or overnight.
- Frost with 1 container of thawed, whipped topping (i.e. Cool Whip). Sprinkle flaked coconut on top. Keep refrigerated.