December is officially upon us.  Winter begins the end of the month even though many days feel like winter has already arrived. My favorite season is winter.  I love comfort food and feeling the warmth of a crackling fire.  For some people December means cozy family time and delicious food. I especially love remembering family traditions and sharing stories at Christmas. Our Christmas Eve church services and our son looking out at the dark sky for Santa Claus are at the top of my special memories.  Sharing time with people that are special in our lives and remembering the reason we have Christmas are important to me.  My grandmother would always have a homemade coconut cake at Christmas.  She would get the coconut milk out by hammering a hole in a fresh coconut. Then she would pound the coconut open and very carefully pull the coconut away from the shell. Then the coconut would be grated.  I loved her fresh coconut cakes!  Breaking open a coconut was a tedious adventure that I have never tried.  This month’s recipe is fresh coconut cake that is delicious!  If you are making the cake gluten free, I have included in parentheses the gluten free cake mix that I prefer. I hope everyone has a very Merry Christmas and a Happy New Year.  Remember, the greatest gift is not found in a store or under a tree, but in the hearts of family and friends.   

Blessings, 

Peggy Isenhour

 

1 box white cake mix (Use King Arthur gluten free yellow cake mix)

½ tsp vanilla

2 6 ounce packages frozen coconut (save 2/3 cup for topping)

1 ½ tsp vanilla

½ c sugar

1 ½ c milk

8 oz Cool Whip

 

Mix cake as directed on box. Add ½ tsp vanilla and all but 2/3 cup coconut.  Cook as directed in 9 x 13 pan.  While cooking, heat 1 ½ tsp vanilla, sugar and milk in saucepan – do not boil. When cake is almost done (several minutes left to cook)  use a toothpick to punch holes in cake and pour mixture over cake while hot. Return to oven for 5 minutes.  Cool cake.  Top with Cool Whip and coconut.  Refrigerate.