Easy Coconut Cake

I just made this one up because I was too lazy to make one of the longer versions I found recipes for - but it turned out so yummy and was about as easy as a cake can get.

For Cake:

1 box White cake mix 

Milk (see box cake directions to substitute for water, can also use coconut milk)

Butter, melted (see box cake directions to sub for oil)

Eggs (see box cake directions, plus one additional egg)
1 small package Vanilla Pudding
8 oz. Sour Cream
1/2-1 tsp. Vanilla

Mix up the cake according to the directions on the box including the extra ingredients (one extra egg, sour cream, vanilla pudding and vanilla). 

Bake according to package directions starting with the shortest time to ensure it doesn't get over-cooked (the different ingredients change the batter a bit). Cool completely before frosting. 

For Frosting:

8 oz. Cream Cheese, softened

1/2 c. Granulated Sugar

2 tsp. Vanilla

1 1/2 c. + 2 T. Heavy Whipping Cream

1-2 c. Shredded Sweetened Coconut

Cream cream cheese, sugar and vanilla on medium speed until well blended. Add in heavy whipping cream and beat on high until fluffy and stiff peaks form. 

Frost in between each layer and on outside of cake with frosting. Cover outer frosting with shredded coconut - you can also add coconut to middle layers if desired.

**I typically double the cake and frosting recipe to make a four layer cake. 

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Whipped Cream Frosting

8 oz. Cream Cheese
1/2 c. Granulated Sugar
2 tsp. Vanilla
1 1/2 c. + 2 T. Heavy Whipping Cream

Cream the cream cheese and sugar until smooth. Mix in vanilla. Pour in heavy cream and beat on high until stiff peaks form.

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Green Curry

1-2 T. Olive oil
1 medium onion, cut into large chunks
1 medium green bell pepper, cut into large chunks
1 small zucchini, cut into 1/2" thick slices
1 T. lemongrass paste
1 T. ginger, finely chopped
2-3 T. green curry paste
2 kaffir lime leaves, whole
2 13.5 oz cans coconut milk, unsweetened
3/4 c. chicken broth
1-2 lbs. boneless, skinless chicken breasts, cut in narrow 1-2" strips
1 lime, juiced
1 lime, wedged
Salt to taste
1 handful cilantro, finely chopped
Thai basil for garnish
Thai chilies for spice (optional)

Saute onion, pepper and zucchini in olive oil until softened (2-3 minutes).
Add lemongrass, ginger, curry and lime leaves and stir well to combine.
Pour in coconut milk and chicken broth, stir well and heat over medium - medium high heat until it bubbles.
Add in cut chicken breasts and cover pan. Cook 15 minutes or until chicken is cooked through.
Add lime juice, salt and cilantro, stir to combine.
Top with Thai basil and lime wedges.
Serve over rice.

Note: We only used 2 T. of curry paste because we like a lighter curry flavor.

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