I could be a blog that made you wade through a long story before giving you the recipe. No one has time for that. I could also do 36 artful pics of my iteration of it- and one of 2 things will happen- mine will look better- or yours will. Neither one leaves all parties happy. This cake has cemented friendships, celebrated every occasion including birth and death and survived 3 days in a snowbank (in a cake carrier) and upon its exit, was so delicious we are still talking about it. Now it’s time to stop talking.

#Food on #Friday #coconutcake
Make 1 box of boxed white cake mix according to directions in 2 9″ round cake pans- cool layers
Make the Glaze- Combine the coconut milk and sugar in a saucepan over a medium heat, stir constantly until the sugar melts, add vanilla, let cool. Unmold layers onto flat surface. Brush glaze over layers- let cool completely- ideally over night.
Mix filling ingredients together and spread on bottom layer
Whip heavy cream with confectioners sugar until soft peaks form, place top layer on bottom layer, apply frosting, pat coconut onto sides and top.
This cake is best if it is stored, covered, in the refrigerator, for 2-3 days prior to serving. Good luck with that.