Simply Irresistible Coconut Cake

Summer is just around the corner (at least in my mind anyway!) and I am so excited to pull out all of my favorite recipes for weekend get togethers. And with Memorial Day weekend one week away it's time to start planning what to bring for all the parties that mark the official launch of summer!

This Coconut Cake might just be one of the easiest recipes I've ever made. As I may have mentioned, I am really not much of baker (too much precision for me). That's why I love this doctored up "out of a box" cake recipe. I apologize to all those baking purist - but I'll leave the "real baking" to you. Besides, it's summer ... we need recipes that are fast and simple!

PS: Sorry about the less than stellar photo - we were so excited to eat the cake, we almost forgot to take a picture :)

Simply Irresistible Coconut Cake
adapted from Paula Dean
serves 10-12 (or more)

1 box yellow cake mix - prepared as directed
14 ounce can sweetened condensed milk
15 ounce can cream of coconut
8 oz frozen cool whip
3 cups sweetened flaked coconut
1 basket of fresh strawberries, washed and sliced

Directions:

Preheat oven to 350 degrees.

Grease a 13x9x2 inch baking pan.

Prepare cake as directed.

Remove cake from oven and poke holes all over the cake with a fork or skewer.

In a small bowl mix together sweetened condensed milk and cream of coconut. Pour mixture over warm cake.

Let cool completely.

Frost with whipped topping, sprinkle with coconut, and top with strawberries.

Cover and refrigerate.

Best made the day before.

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