Let’s see if I remember how to do this! I can’t believe it’s been five months since I’ve posted a blog. Our youngest son PJ was home visiting and asked, why haven’t you posted in a while? I said well, I don’t think anyone reads my blogs, and I’m not making any money like I thought I would. He asked me if I still enjoyed doing the blog, and I said yes, it really is my passion to cook and pass on my love of cooking and entertaining, even if only one person reads it. So here I am! If you are taking the time to read it, please leave me a comment and let me know what you think, even if you don’t like the recipe, just let me know you’ve been here!
This Coconut Creme Cake is the easiest recipe, and only has 5 ingredients! It would be the perfect Easter Cake, or any celebration you might have coming up, or just to have your cake and eat it too! In November we were in Waterloo, Iowa to bury my beloved Grandmother. My cousin Carol Jean suggested we go to a place called Barn Happy, it’s located in Cedar Falls, Iowa. She said we have to try their Angel Creme Coconut Cake. In her words, “its to die for”. I’m here to tell you she’s right, it melts in your mouth, it’s heavenly! It’s so creamy, moist, and full of coconut flavor, you swear you’ve died and gone to heaven! I bought their cookbook, Iowa Favorites, which included the Angel Creme Coconut Cake recipe. This recipe has become one of my all time favorites, thanks Carol Jean!
In May of this year, I will have had my blog up and running for three years. I love that it has become my creative outlet and that I’m learning something new as far as photography. From the beginning it has been a work in progress and continues to be. I will give it my all, and always from my heart! I hope you all enjoy this luscious cake as much as I do! I promise it’s the easiest cake you’ll ever make! Happy Baking!
Also if anyone is interested in purchasing this cookbook you can go to www.barnhappy.net. Their phone number is 319-226-0888.
Coconut Creme Cake
Recipe: By Barn Happy, Iowa Favorites Cookbook. Cedar Falls, Iowa.
1 box white cake mix
1-16 oz. can cream of coconut, the kind you would use for pina coladas, I used Coco Lopez
1 qt. whipping cream
1/2 C. sugar
1 C. of shredded sweetened coconut
Make cake according to directions, using egg whites. Divide batter into two 10 inch cake pans that have been sprayed and floured (18 ounces in each pan). Bake for 20 minutes. Cool. Cut each cake in half. Pour cream of coconut on cut side. Let soak in. Whip the cream with the sugar until it forms stiff peaks. Frost cake with whipped cream in between layers, on top, and sides. Sprinkle with coconut. Note: Use only 3 layers for cake; wrap the fourth layer and freeze.