Weddingbee boards

Here's the recipe I used.  It came out similar to the Pepperidge Farm coconut cake. (DELISH!) I found the basic recipes on www.allrecipes.com (see links) but made some changes (reflected in the recipe below) to enhance the coconut flavor. ENJOY!! 

Original Cream of Coconut Cake recipe: http://allrecipes.com/Recipe/Cream-of-Coconut-Cake/Detail.aspx

Original Cool Whipped Frosting recipe: http://allrecipes.com/Recipe/Cool-Whipped-Frosting/Detail.aspx

Cream of Coconut Cake + Whipped Coconut Frosting

Servings: 24

INGREDIENTS:

Cake:
1 (18.25 ounce) package white cake mix
3 eggs (separate yolks & whites)
1/4 cup vegetable oil
1 cup cream of coconut (Coco Lopez) + extra for cakes
1 (8 ounce) container sour cream

Frosting:
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla (or coconut cream) pudding mix
1 cup cream of coconut
1 teaspoon vanilla extract

DIRECTIONS (Cake):
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan (or 3 smaller pans for layer cake).
2. Combine the cake mix, eggs yolks, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Gently FOLD in egg whites. Pour batter into the prepared pan(s).
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake(s) cool.
4. While oven is still on, toast coconut on cookie sheet. Watch carefully so it doesn’t burn!
5. Brush remaining cream of coconut over each layer of cake to moisten before frosting. (If making a layer cake, cut rounded tops of each cake off so layers will sit flat on one another before brushing cream of coconut on cake.) Let cakes “marinate” in cream of coconut while you make frosting.

DIRECTIONS (Frosting):
1. In a medium bowl, combine pudding mix with cream of coconut and vanilla. Mix until smooth.
2. Gently FOLD in whipped topping until no streaks remain.
3. Spread evenly over cake layers. Add toasted coconut in between cake layers. Top cake with toasted coconut.

NOTES:
--Cream of coconut is NOT the same as coconut milk. Cream of coconut is thicker. Usually found in the alcoholic drinks/mixers aisle of supermarket, used to make pina coladas. You will probably need 2 cans for the cakes and frosting.
--Adding egg whites separately after rest of ingredients helps to keep cake fluffy.
--If your local supermarket doesn’t carry coconut cream instant pudding, instant vanilla pudding can be used as a substitute.
--Layer & frost the cakes on wax paper. “Throw” toasted coconut at the sides to cover the sides. When finished frosting and decorating, use spatulas to gently lift cake and pull wax paper out from underneath.

@CaraMia10: I'm so glad to share my recipe! Thanks for sending an update :D

Now when can I expect my slice to arrive? *giggles*