This recipe is from our Nana Charlene Reardon and has been passed down to the generations, and for new brides who are setting up their favorite recipes for their kitchen.

Ingredients

One box of your favorite Vanilla Cake Batter Mix, or you can make your favorite cake mix from scratch.

Coco Lopez Cream of Coconut (1 -2 cans), depending on how sweet you want it. Sometimes it is hard to find this, and any sweet coconut cream will work.

Frozen tub of whipped cream thawed

Enough sweetened coconut to cover the top (approximately a bag)

Directions

Make your cake in a sheet cake fashion, and let it cool

Poke holes using the end of a rounded wooden spoon or something equivalent all through the cake on the top.

Pour your mixed Coco Lopez all on the top so it soaks into the holes

Cover the top with the thawed whipped cream

Sprinkle with coconut to your taste

I usually let it cool, but start the process when it’s slightly warm so the Coco Lopez can melt a little into the cake.  You can also heat the Coco Lopez if it’s “lumpy” prior to pouring.  You can sprinkle a little bit of coconut on top, or pour it on.  You decide!

This recipe will make your home smell delicious, and the tasting along the way is divine!

Refrigerate.  In fact, it tastes better the next day after the coconut has had time to settle. We also like to eat the cake after the baking process– slightly warm.  You can’t go wrong with this recipe.

We miss you, Nana.  Your love for cooking, family, and Jesus lives on in us!