We got home from church and since Randy is needing to work overtime on the weekend, I decided that I would bake, while he worked. When I ask him what he was in the mood for, he said anything but chocolate since sometimes eating chocolate in the evenings keeps him from sleeping well. We had talked today about him needing a phone because the hand me down he got from me last year (for me to get a new phone with more memory) is acting up, so between me looking at recipes and new phones on the internet, I also was looking at puppies, since we do want to get another doggie when we end up moving to a new place. I was on a web site that had teacup yorkies when Randy walked in to ask what I had decided to bake. Before answering him, I showed him the cutest little yorkie with a pink bow in her hair and looked at him with puppy dog eyes that immediately told him I found an adorable yorkie. He looked at it and said, “how much does that cute little thing cost?” When I responded that she cost about $3000, he looked at me and said, “$3000? I wouldn’t even pay that for you.” I think this sheltering in place is beginning to show its ugly face. And please don’t write and tell me I’m awful for spending that much money on a dog when they have so many in shelters. We would NEVER pay that much for a dog or anything close to that. I just have fun looking at pictures of cute puppies. So now back to the cake. Going to the pantry to see what I had, I discovered I had the necessary ingredients to make a coconut cake. It ended up so moist and yummy and will have it to snack on for a couple of days. I use a small bundt pan that allows me to make two so I can put one in the freezer for another time. Picture is of the two small cake pans I used
1 Duncan Hines White Cake Mix
1 (small 3.4 oz) box of coconut instant pudding mix
1 cup milk
1/3 cup veggie oil
1 teas coconut extract
1/2 teas almond extract
1 cup of sweetened shredded coconut
Blend all ingredients except the shredded coconut in a bowl and mix with electric mixer for about 2 minutes.Add coconut and using a spatula, mix well into batter. Pour into prepared baking pans. Use 2 (9″) baking pans, or 2 small bundt pans or 1 (9×13″) pan. Or you can make 24 cupcakes.
Bake in preheated 350 oven until cakes test done.
Frost with the following:
2 cups powdered sugar
1 stick (8 oz) softened butter
1 teas almond extract
1/2 cup coconut
Enough milk to get to spreading consistency. Add coconut and frost completely cooled cake.