Grandmother’s Coconut Cake (or pretty close)

Coconut Cake

Almost Like Grandmother’s

One end of my grandmother’s holiday table was lined with homemade desserts. The regulars usually included a coconut cake, an eight-layer caramel cake, an apple pie, a pecan pie, at least one pound cake, and sometimes a lemon meringue pie. For years I tried to duplicate my Grandmother’s cakes, but I could never get them quite right.Then I discovered Jo Hill’s coconut cake recipe in Daufuskie Gatherings-that’s a collection of recipes published in  2010 by the Women of Daufuskie Island (WODI)**. When I served my brother a piece of cake I had made following her recipe, he jumped up and told his wife, “This is it! This is it!” (Come to find out she, too, had been trying to duplicate Grandmother’s coconut cake at my brother’s request). I agreed with my brother-this was the way Grandmother Ozburn’s coconut cake used to take.

Jo’s recipes is now one of my staples, and every time I have served the cake, including at our recent book club meeting, I don’t have much leftover, but I do have lots of requests for the recipe.

So, in gratitude to Jo Hill for including the recipe in our cookbook, and in honor of my beautiful, blue-eyed “Grandmother Ozburn” (Gladys), I am happy to share this delicious cake recipe.

(Note: Sometimes I vary the recipe by toasting some of the coconut and sprinkling it on top of the icing)

Coconut Cake
(Oh So Easy Cake)

1 Box Duncan Hines Butter Cake Mix
1 14 oz can Cream of Coconut (Coco Lopez)
1 can Eagle Brand Sweetened Condensed Milk
1 pckg shredded sweetened coconut
1 C whipping cream + 2 T sugar (or Cool Whip may be substituted)

Bake cake according to box directions in a 9 x 13″ sheet cake pan. While still hot, poke holes every inch in the cake. Mix condensed milk and coconut milk together and pour over the cake. Allow it to be absorbed then refrigerate. Beat whipping cream and sugar until it forms stiff peaks when spread over the cake and sprinkle with about 1 1/4 cup of coconut. Refrigerate until ready to serve. (Cool Whip may be substituted).

Note (from cookbook): This is a great cake, anyone who likes coconut will love it. It’s also easy to keep everything you need in the pantry for a quick dessert to take somewhere. This is a recipe that I was given by Suzanne Gross. It came from a collection of Gross family favorite recipes.

Jo Hill, Atlanta, GA
Daufuskie Island since 2001

**To order a copy of Daufuskie Gatherings, contact me.

Daufuskie Cookbook

A Collection of Recipes

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