Allison Lillard came to visit her parents, Jean and Jay Pettitt, who live down the street from me. With them, she visited our Sunday Marbles Group, and brought along a Coconut Sheet Cake. It was a big hit. The following Wednesday, we had our weekly knitting group at her mother's house, and she baked another Coconut Sheet Cake. Twice in a week! What a treat!

Coconut Sheet Cake

9x13 pan, sprayed with oil and flour baking spray

Preheat oven to 350°

1 box white cake mix with pudding in the mix
2/3 c whole buttermilk
1/3 c vegetable oil
1/3 c water
3 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1 15-oz can cream of coconut
1 14-oz can sweetened condensed milk
1 8-oz container non-dairy whipped topping
2 c sweetened flaked coconut

1. In a large bowl, combine cakemix, buttermilk, oil, water, and eggs.
2. Beat at medium speed with an electric m ixer until smooth.
3. Beat in extracts.

Bkae for 27-30 minutes, or until a toothpick into the center comes out clean.

4. With the end of a wooden spoon, make 1/2 inch deep holes in top of the cake at 1-inch intervals.
5. In a small bowl, combine cream of coconut and sweetened condensed milk. Pour evenly over the top of the cake. Let cool completely.
6. Spread the whipped topping over the coconut mixture.
7. Sprinkle with the coconut.

Keep refrigerated.