Coconut Cake

Coconut Cake

Miz Helen's Kitchen

Ingredients For Coconut Cake

2 1/4 cups all purpose flour

1 cup sugar

2 teaspoons baking soda

1/8 teaspoon salt

1 cup unsalted butter, melted and cooled

3/4 cup buttermilk

3 eggs, slightly beaten

1 teaspoon coconut extract

3/4 cups coconut milk

1 (14 ounce) can sweeten condensed milk

Baking cooking spray

1 (8 ounce) container whipped topping

1 (7 ounce) jar marshmallow cream

1 cup shredded coconut, toasted

Directions

In a mixing bowl whisk together the flour, sugar, soda, and salt, then set aside.

In a small sauce pan melt the butter and allow to cool.

After the butter is cooled add the buttermilk, eggs and coconut extract.

Pour the dry ingredients into a electric mixing bowl and slowly add the liquid mix. Beat on medium low for about 2 minutes, until smooth and thick.

Spray a 9X13 baking dish with a baking cooking spray.

Pour the batter into the prepared pan and smooth the top of the batter.

Bake at 350 degrees for 20 to 25 minutes until the center is set when checked.

Remove the cake from the oven and immediately insert the fork tips into the cake covering the entire cake.

In a mixing pitcher, mix the coconut milk and the condensed milk until blended well.

Pour the milk mixture over the cake while it is still warm.

Cover the cake with a plastic covering and refrigerate for 3 hours or overnight.

Frost after refrigeration.

Before serving, in a hot skillet, toast the coconut, stirring constantly to make sure it doesn't burn.

Mix together the whipped topping and the marshmallow cream. Smooth the topping on the cake and sprinkle with the toasted coconut.

Refrigerate before and after serving.

Enjoy!

Inspired by my Mother and Cousin Mary