 Hey y'all, it's Timmy with Collard Valley Cooks. Today, I made my favorite cake layers in the world, God's Send Cake Layers that I come up with and I decided to do a coconut cake with them for Easter. This is going to be called the God's Send Coconut Cake. Let's get started. You made my God's Send Cake before. You know what I'm talking about, it being too wet. It looked how nice and the way the texture is with this. So it would make good cupcakes and everything else. I add in that extra cup of flour in there. So if you've got the old recipe written down, make sure you replace it with my new one. Woo! Okay, so we have three eggs in our mixer. We're gonna start out with those and they're at room temperature and we're gonna start mixing up our cake. Throw in three quarter cups of vegetable oil. This is corn oil and a crushed pineapple, juice and all, the mashed banana. So I'm just throwing in three large bananas. Of course, they're really, really right. You wanna use ripe bananas. They got some bad places on, take it all. So I'm gonna open up another banana and throw in about another half of a banana to make up the difference. The coconut comes in and many ingredients go in. So we're gonna add in a teaspoon of vanilla. You do not get cake mix. It already says it has pudding in them. I think those are Pilsbury and Dunkin' Hines. Make sure they're not a pudding in the mix, cake mix. Just the strawberry Dunkin' Hines is great. Extra cup of flour and this is self-rising flour. If all you have is plain flour, then add a little baking powder and soda to it and use the over mix it. Once it goes in there, you don't need to mix over a couple of minutes. So we're gonna go ahead and throw in a half cup of flaked coconut, have a chocolate con. Don't take it longer to get done than normal cake. You're also gonna wanna turn down the oven temperature a little bit so that it can cook and not get too wringled. A lot of good so that it flips out easy. It's got proof in it. Make sure that you don't use two eight inch layers because this is a lot of batter. So if you're going to use two cake layers through the nine inch instead of the eight inch, I'm using three eights. You can use three nines as a way off. You don't mind them being thin. When me and Chris were young, it was never a time that I didn't have a fresh cake made. And now that we're in this time where there's a pandemic and we're all stuck in the house, I am sure I will definitely have something sweet made all the time. I'm gonna get a toothpick where it'll stick in there so if we think they're done, looks great to me. I'm taking them out. You can see how they pulled away from the sides a little bit. And when you press them, they should kind of sponge back for you. And I always use the toothpick method as well. Now, like I said, if you really want a rich cake, you can put cream cheese on it. But this is how I think it would be best served. And that is using whipping cream and coconut. And wouldn't it be like the coconut cakes that's got all these goodies on the inside for a change instead of just plain coconut? So we'll put a little bit of coconut in between the layers. Now this is a tall cake because it is a full cake mix with another cup of flour. So keep that in mind. If you don't want it this tall, then make nine inch flavors. The extra on the top and all over it. Now it's almost Easter. So for Easter, you could color your coconut green and put Easter eggs on the top. It'd be really pretty. Or you can just do it like what I'm doing it now. Everybody's gonna absolutely go crazy over this cake. This is a recipe that they're not gonna have had somewhere else, something really different. But really delicious at the same time. Normally I do that over a bowl. I guess I should have over some parchment and then you can pick it up and stack it back on there. Make sure you use the whole bag. Now we used a half a cup of coconut in the cake layers. This is a 14 ounce package of baker's coconut. So you'll wind up using it all to make sure that, I mean, you know, not wasting any of it. Go ahead and put it all on the cake. So stand back and look. And if you got some holes, fill them in. I did freeze these layers just for about an hour before I asked them. It's a smart thing to do, y'all. Yummy. But I'm gonna cut out one that I'll make a picture with. The first one always makes a mess. You will not find a better cake than this. Everybody loves strawberries. Everybody loves bananas. It's kind of like a strawberry banana cake with coconut and pecans and pineapple. It's everything that I love in one cake. Does that look delicious or what? I couldn't wait for Chris to turn on the camera. Y'all already ate part of it. Let me just say this. If you made my God's sin cake before, this rendition is better. The cake is a lot more cakey. It's not so packed. And the first one that I made was a little bit too wet. This one's perfect, spot on. So that's what I like to do before I put a cookbook recipe in my cookbook, is make it absolutely perfect. And this is not a recipe that was somebody else's, so it took some altering until I got it just right. Let me just say that I'm gonna make this cake with coconut and cool whip for the rest of the time I make it. This is definitely going to be my new signature cake. It is absolutely the bomb. The bomb. But this cake really should be on everybody's table this Easter because it's beautiful. It's got everything delicious in it. Everybody will love it. If you are shut in right now and you can't get out and you've got the stuff to make it, please make this cake. If you don't have a strawberry cake mix, but you've got some strawberry gelatin, add a little gelatin to it and make this cake and enjoy it. We appreciate all of our viewers and we love you. Thanks for watching Color Valley Cooks, where we cook this one like Tammy did.