A true southern coconut cake is not something that has 4 layers and fillings. It is a sweet concoction found in the back of an icebox, just waiting to be cut. Usually, it is in a spare casserole dish that is not at the home of a sick friend. It's covered easily with Saran Wrap, maybe with one corner up from sneaky hands slipping in to even up a corner. There is Eagle Brand Milk oozing out of these corners, and Cool Whip lazing on the top. It is sex on a plate. This is a recipe for such a cake.
1) 1 Box Coconut Cake Mix
2) 4 eggs
3) 1 cup milk
4) 1 cup oil
5) 1 can Eagle Brand Milk
6) 1 cup cream of coconut
7) 1 carton of Cool Whip
8) Toasted Coconut for Sprinkling
Pre-heat oven to 350 degrees. Mix Ingredients 1-4. Dump into a greased casserole dish, bake for 35 minutes. Mix ingredients 5 and 6 while the cake is baking. When cake is done, poke holes in the hot cake and pour the milks on. Let it cool. Cover with Cool Whip, chill in the fridge overnight. Sprinkle on coconut before serving.
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