I needed a quick and easy dessert for a work event on Saturday. My mom e-mailed me great aunt Martha’s coconut cake that she used to make every Easter. (I love that it’s a doctored up box recipe with no oil or butter needed!)

Hi Sarah!! Have a wonderful day off tomorrow. Good luck on your long walk! Let me know ALL about it!!

Martha’s Coconut Cream Cake

1 box white cake mix

1 3 1/2 oz. flaked coconut, divided

1 1/3 c water

2 egg whites

1 8 1/2 oz can cream of coconut
1 12 oz carton of Cool Whip, thawed

Combine cake mix, 1 cup flaked coconut, water, and egg whites, beat 2 minutes at highest speed, reduce speed to low, beat for 1 minute. Pour batter into greased & floured 9 x 13 x 2 baking pan. Bake at 350 for 25 – 30 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes. Punch holes in top of cake w/ toothpick. Pour cream of coconut over top of cake while still warm. Cool. Spread whipped topping over cake, sprinkle with remaining flaked coconut . Cover & chill 4 hrs. Cut into squares!

Love YOU!

P.S. Cake was great! Unfortunately, I spilled cream of coconut on my phone and now I can’t hear anyone talk unless it’s on speaker phone. Gah!

P.P.S. I’m SO sore from the long walk.