Words are hard sometimes.
In all honesty, I am going to miss this cohort of 10th graders so much next year, they are sweet and cool and hilarious and I wish I could keep them for another year. They just make me laugh all day at their adorable-ness.
Now that school is over, it is time to turn my attention to summer. And summer means summer school. And coconut. And strawberries.
Are there other people out there who love the flavor of coconut, but hate the texture? It can't be just me.
If you're into that sort of thing, this cake is the bombdotcom. It's made from a store-bought mix, but doctored up a little.
Recipe for Coconut Cake with Coconut Frosting
For the cake:
- 1 box Duncan Hines French Vanilla cake mix
- 1 1/3 cups coconut milk
- 1/3 cup vegetable oil
- 3 eggs
Combine all ingredients. Pour batter into prepared pan and bake for 30-32 minutes, or until a knife inserted in the center comes out clean.
Let cake cool while you prepare the frosting.
Recipe for stabilized whipped cream frosting
To this recipe, add 1 1/2 tsp coconut extract. Spread over cooled cake. Top with strawberries if desired.