Do you love coconut? I tried this cake this morning and I am wild about it. The recipe calls for coconut icing, but this, plain, has such a pure coconut taste that we have forgone the icing. Another plus is it is easy. It is supposed to be white, but with four eggs how is that possible? I will print the recipe for you to try at the bottom of this post.NOTE: I just made this with chocolate mixes and it looks great. I have not tried it, however. Will let you know. It's cooling at the moment.(I like the original better, but then I am not a chocolate lover.)
Beth and I went to World Market today and found a lot of new products. These will be fun to try.
Kimchi hot sauce gets rave reviews from the family. The bottle is 1/2 gone already.
1 white cake mix (You could use yellow because with 4 eggs, how can the batter still be white?)
1 small box of instant vanilla pudding mix
4 eggs
1/2 cup sour cream
1/2 cup sugar ( I did not use this because it is sweet enough)
3/4 cup oil
3/4 cup water
1 tsp. coconut extract
1 cup Baker's coconut (or some sweet coconut that is moist)
Mix all together and add the cup of coconut by hand at the last step.
The recipe calls for: soft cream cheese, powdered sugar, vanilla, 1/2 cup toasted coconut. and enough milk to make it spreadable. (I would skip this, but it is up to you.)
