Sunny Easter days bring to mind Granny’s Coconut Icebox Cake. She made it with a Duncan Hines butter cake mix, Coco Lopez cream of coconut, Cool Whip topping, and Bird’s Eye Tropic Isle fresh frozen flake grated coconut.
Of course, I prefer making things from scratch, so I’m sharing both ways here to make this yummy dessert.
1 box of butter cake mix (prepare as directed on box )
Butter Cake Recipe:
2 cups sugar
1 cup butter
1 cup milk
1 teaspoon vanilla extract
2 1/2 cups flour
4 teaspoons baking powderCream butter and sugar for a least 10 minutes. Sift flour, baking powder and salt together. Take turns adding milk and flour to creamed mixture. Beat in 1 egg at a time. Add vanilla. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake on 350 degrees for 30 to 40 minutes or until toothpick comes out clean.
1 package of frozen coconut
This dessert is still great a few days later too…moist, cool and refreshing. Enjoy!