- Box White Cake Mix
- Crème of Coconut
- Canned Vanilla Frosting
- Shredded Coconut
"Coconut cake has a long history in my family. Grandma Etta was famous for hers. You would be woken on Christmas Eve by the sound of Grandma in the back yard beating a whole coconut with a hammer to crack it open. Quite a sight since she was about 90 lbs. She would drain the milk first, use it in the icing and then grate the meat for the topping. My mother still makes hers from a whole coconut as well. Now that I have children, I've taken over the Christmas tradition but have updated my Grandmother's recipe for my busy schedule. I start with a box cake mix, add crème of coconut instead of oil and water and then use pre-shredded coconut. A cake that has the taste and smell of my grandmother and mother's, but easy enough that I actually have the time to do it!" – Ken
- Follow directions on the box of the cake mix you prefer, but substitute the Crème of coconut for the oil and water.
- Once cooled down, ice the cake with the Canned Vanilla Frosting.
- Sprinkle the cake with the Shredded Coconut until completely covered.
Get more great recipes and crafts from Ken Wingard at KennethWingard.com.