My mom’s coconut cake was probably my favorite part of Thanksgiving. My dad’s birthday is November 24th. It became a tradition to celebrate his birthday on Thanksgiving Day with a coconut cake.
1 white cake mix
1 1/4c light Karo syrup
2 egg whites
1 tsp vanilla
1 box cook/serve vanilla pudding
1 pkg Coconut
Bake cake in two round cake pans according to box directions. Cool. Cut into 4thâ€™s.
Cook pudding according to box directions. Cover with plastic wrap, making sure to gently press wrap flat against puddings. Chill.
After cake has cooled and pudding is set, heat syrup on medium heat until a film begins to form (should have small steam bubbles). Beat eggs one at a time on high speed until fluffy and stiff. (should not move when bowl is turned upside down). Pour syrup into the egg whites a little at a time, beating until thick. Add vanilla. Mix a couple cups of coconut into pudding. Spread in between each cake layer. Frost with meringue mixture. Sprinkle with coconut. Keep refrigerated.
Dot with Maraschino cherries for added color.