Of all the sweet treats my grandmother made so well, fresh coconut cake always seemed to be my father's favorite. I detested grated coconut until sometime after her death, so I never tried hers. However, this Christmas seemed like the perfect time to bake one for my father.
At a glance, the recipe sounded easy enough, given that the first ingredient was Duncan Hines Golden Butter Cake Mix. I baked that according to the instructions. Actually, I baked two boxes to make four full layers, so the rest of my instructions will work for that adjustment.
While the layers baked, I faced the coconut. There's got to be a better way than what I tried, basically gouging a hole to drain the liquid out by tapping a thin serrated knife into it with a meat tenderizer. Still, I managed to drain the thing and reserve the liquid. Next I endeavored to crack the coconut open. I will spare you those gruesome details. Look here, as I should have done, for help on cracking the coconut , and then find out the rest of the recipe after the jump.
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