It wouldn’t be a proper party without the proper cake.  At Ambassador, we definitely do parties properly.  Last month for Peggy Campbell’s birthday our own bake-master Jani whipped up The Coconut Cake — one of our favorites!  We thought it was about time we shared the recipe with you.  Jani says, “We originally got this recipe from Peggy Campbell who got it from her dear friend Beth Lovcik.  I love it when good cooks pass along good recipes.  This would be a perfect dessert after your Easter dinner!”

The Coconut Cake

Ingredients:

1 White Cake Mix

1 can Sweetened Condensed Milk

1 can Coco Lopez or Coco Casa (found in the Liquor section) (I found it at Bev-Mo)

1 (8 ounce) carton Cool Whip

1 packaged coconut flakes
Directions:

Mix according to package directions and bake in 9″ x 13″ pan as directed on box; Cool

Poke large holes all over cake (I use a chop stick)

Mix together two cans and pour over top of cake

Top with one (8 ounce) carton Cool Whip and sprinkle with coconut flakes

Refrigerate; Serve Cold

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