On Wednesday, my wonderful hubby turns 27 years old. I sadly will be out of the country for the momentous occasion so we celebrated early. He made his own dinner of grilled pork chops with Iron Chef Sesame Garlic marinade. Thank you Erin, this is our favorite marinade of all time now! He also puts some secret spices on there which I cannot reveal. Mostly because he won't reveal them to me.
A couple weeks ago he had lunch at a Cuban restaurant. He called me at work, "they have my birthday cake!" He was referring to the traditional Hispanic dessert Tres Leche Cake. His mom makes a cake very similar to it for his birthday each year. This year his mom is in Texas so it's up to me. His twist is coconut and lots of it. Here's the recipe (I'm looking at you Shane & Megan!)
Chucky's Coconut Cake
White Cake Mix
1 can Cream of Coconut
1 can sweetened condensed milk
7oz sweetened coconut flakes
Bake cake as directed in a 9x13 pan. As soon as you take it out of the oven, stab it as many times as you want with either a butter knife of the handle of a wooden spoon. This is very therapeutic when stressed out about international travel by the way. Pour the cream of coconut and condensed milk all over cake. Use a spatula to spread the mixture over the top as it will keep sliding to the sides of the pan. When the cake is cool, top it with whipped cream. I actually made my own whipped cream since I've been channeling Martha Stewart lately. So I whipped up 2 cups of heavy cream with 1/2 cup sugar and 2 tsp of vanilla to make the whipped cream and spread that on the cake. Then scatter the coconut flakes over the top and enjoy. Keep it in the fridge and enjoy! It's way better on day 2 & 3 b/c the cake gets all gooey.