Another yummy dish from my mom! Super light and fluffy, with just enough sweetness to make your dentist annoyed. I have another funny story to go with this one too!
One time my mom needed to toast some coconut flakes (I can’t remember if it was for this recipe or something else) so she put them on a tray in the toaster oven. I began to notice smoke trickling out of the corner of the toaster oven, so I told her. This woman says, “eh, it’s okay”, so I took her word for it! No more than 30 seconds later, the toaster oven is indeed on fire. Mom rushes to unplug it and get the fire out and that was the last time she ever tried to toast some coconut! We just stick to the recipe, as is, now 😉
Ingredients:
- 1 box yellow cake mix
- 3/4 cup coconut flakes
- 1 can of eagle brand condensed milk
- 1 tsp coconut flavoring
- 1 1/2 cup cool whip
Steps:
- Follow directions on cake mix box, but omit the oil. Add 6 T coconut flakes. Pour into greased baking dish and cook at 350 degrees for 25 min or until cake is done.
- Combine eagle brand milk and flavoring. Poke holes into the cake and pour mixture on top.
- Top with cool whip and remaining coconut. Chill 4 hours before serving.
Roots of a Southern Kitchen 