 Hey y'all, it's Timmy with Collard Valley Cooks. Today I'm going to show y'all a shortcut on a coconut cake. When I was growing up and mama got older, she was too tired to get in the kitchen and make her a homemade cake. So she would buy a peppered farm coconut layer cake. I'm using lemon today because I do like the flavor of lemon with my coconut, but you can do it either way. Now I'm doing this because if you are by yourself or there's just a couple of you, you would be better off making this delicious shortcut coconut cake for Easter this year or any occasion. You can freeze half of it when you're done if you don't want to eat it all at one time and it won't wear you out and you'll still get some delicious cake. Back in the day when you bought a fresh coconut cake from Rich's department store in Atlanta, they had a lemon curd in between the layers. So lemon pear is really good with coconut. So I wanted to show you guys how to make a small cake for just you and maybe there's just two of you and you don't want to make a big cake and this is going to be absolutely delicious. Now you're going to use fresh frozen coconut out of the freezer section of the grocery store. It's always typically on the top shelf. It is on the in the area where the frozen fruit is typically and this is the fresh sweetened coconut okay and it's absolutely delicious. So we are going to open both bags. Now this is a small bag if for some reason where you're at you can get a larger bag then you may not need two of them. These are six ounces I believe let me look yeah six ounces. Now I didn't have any cream of coconut in my pantry but I did have some coconut milk and so we're going to put just a little bit of coconut milk and a little sugar since it's not the cream of coconut into here and you don't have to do this part if you're not supposed to have a lot of sugar so I'm just going to put a couple of teaspoons in there for now and now we're going to mix this coconut and this coconut milk up with that sugar and if you want to know how much you want it to be kind of soupy but you know like not like really soupy okay I want it to be a little wetter than that so I'm going to add a little more and I will taste it as well now that's about right here it's kind of good and wet so you can see in the can about how much I used for two of these containers of coconut now I'm going to taste it and see if it's sweet enough and like I said you don't have to add the sugar if you don't want to because there is buttercream on the cake already now fresh coconut has to be refrigerated and the cool thing about making a cake that's small like this you can use a square plate or a round plate to put it on okay and you're going to have to keep it in the refrigerator and wrap it so just sit it down and I'm actually going to lift the layer all right we're going to lift this layer up a little bit and try to get up against the cake as much as you can because it's got frosting in there now once you lift it up I'm going to spread this more evenly on here now you can just take your coconut and put it in between the layers y'all my mama did this like I said once she got old enough she just didn't feel good anymore and I remember one time when my brother was in a pinch and he wanted to make a a cake for the church he went bought several of these cakes and did this very same thing and made a rectangular cake and he said everybody just loved it now we're going to start putting the coconut on the cake we'll start with the top and then whatever coconut you got left you can put on the sides now I'm only have to use my hands to do this you're going to take what coconut you've got left and just put it on the sides of the cake as well just pick it up in your hand and pat the side with it and if you're if you're scared to lift up the cake and put that layer inside you don't have to because there's you know uh you can just use it all over the sides of the cake in the top of the cake and just pile it up if you want to instead of lifting it up like that I've been a cake decorator for years so it doesn't bother me to pick it up but some people might be a little intimidated by it so uh you do not have to do that just put it all over the sides in the top like that and um you got you a delicious coconut cake for one or two now my plate so messed up I'm gonna have to get a different one too to uh let's taste this lemon display it on yummy now we're gonna pick it up and put it on something a little more presentable since we made a mess I'll put this in my sink you're just one person or just two or three but I mean there's six good servings on this cake and you could even make it like this and freeze half of it and have it later as well um because it would freeze well okay even if it's already been frozen it'll be fine now I just thought today we would dress at the top with a few strawberries so if you're wanting to make this for Easter and you want it to be special on your table then you can dress up the top with a few fresh fruit whether it's strawberries or blueberries or raspberries or even a slice of lemon twisted since there's lemon on the inside you could do that too so isn't it a pretty little cake and look it was so easy are y'all ready to try this cake I hope you tried it home and if you haven't had a fresh coconut cake in a long time because you're just slap tired or you're not up to it physically trust me on this one it is worth every minute you put into it all right so I'm going to move this little strawberry we're going to cut us a piece right out of the middle and you're going to see there's one two three four really eight good little slices doing it this way this is actually three layers y'all so we got coconut in between those two so let's take a bite yummy and you can get about a strawberry with it if you want to look how soft it is just perfect for my long dinner fork for three layers y'all I'm not kidding and most of y'all know already that their cake layers taste like homemade cake oh this is so good and so simple for Easter for any time of the year when you want to taste a fresh coconut like mama made but shortcut pack okay y'all after eating that by a cake me and Chris both are like oh yummy it tastes like my homemade one minus the cream of coconut so if you've got cream of coconut you can use it in that coconut because coconut milk is not as strong with the coconut and the sugar but it's perfect you don't really need extra sugar with this cake and if you've been longing for that fresh coconut that I posted at Christmas I'm telling you this is the next best thing so give it a shot see if your grocery has the fresh coconut frozen and this cake thanks for watching Colored Valley Cooks where we cook like mama did and even do some shortcuts like my mama did bye y'all love ya