We are off to my parents in Atlanta to celebrate my mama’s 80th birthday last week, as well as Mother’s Day on Sunday. Hope you all are treated to some rest, relaxation, and love from your family on this extra-special day and have some sweet time with your own mothers too, if you are blessed to still have them.
Here’s a cake recipe for you to try too that I’m taking over for Mother’s Day. If you like coconut, this is a good recipe to try. My friend, Vicki, gave this one to me and the I like it cause it uses a boxed cake mix and sometimes I don’t want to cook completely from scratch. It’s easy and feeds a lot of people, so this is a good one for a gathering.
Mix up one box of Butter Yellow Cake mix according to directions. Bake in prepared 13 x 9″ pan according to directions.
While cake is baking, mix together:
1 can Eagle Brand sweetened condensed milk and
1 can creme of coconut (I found this in the drink mixer section of Walmart & Publix, Coco Lopez is a good one)
Once cake is done, remove from oven and while still hot, poke holes in the cake using a wooden spoon handle or other object, not a toothpick. You want the holes to be decent size. Pour milk mixture over cake. Let cake sit until cool then store in fridge. Before serving cake, top it with Cool Whip and sprinkle with shredded coconut.
Have a lovely weekend, y’all. Next weekend, we leave for the beach and it’s the start of my BIG giveaway, so don’t miss it!