This cake was another "husband request." It's very easy to make and delicious. As I was making this I was wondering who was going to eat this thing since both of us are trying to ease off sweets and drop a few pounds. This is not the kind of cake my son would like since it has coconut. No need to worry, WE ate it!!! How could we resist? I have to admit though that the picture in the magazine was a lot better than how mine looked. I had a hard time getting all the layers the same size and it just wasn't perfectly shaped. But my husband is a whiz at frosting so I had him frost it up and put it together. Whenever I am in a pinch with a cake he comes to the rescue. That is where his years of catering pay off!
My son's school called this morning around 5am and left a message that the school had no heat and was closed. I had a gut feeling something was up when I had seen about 10 electrical company vans parked out there yesterday in the parking lot!!!! So he has been off since last Friday and who knows if there will even be school tomorrow with more snow coming in tonight. I am at the point where I just don't know if I can survive all this snow!!!! They are even calling for another storm on the weekend.....Man, enough is enough!!!!
My husband found this cake I believe in a recent issue of Woman's Day.........
1 1/2 cups sweetened, flaked coconut
1 1/2 cups chopped pecans
1/2 cup firmly packed light brown sugar
1/2 stick (4 Tbsp) butter, melted
1 box (21 oz) Family Style Chewy Fudge Brownies mix
2 cups heavy cream
1/3 cup confectioners' sugar
Heat oven to 350 degrees F. Line a 15 x 10 in rimmed baking sheet with heavy duty foil, letting foil extend above pan on both ends. Coat with nonstick spray.
Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside. Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.
Bake 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack.
Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners' sugar in a bowl with mixer on medium high speed until moist, stiff peaks form when beaters are lifted.
Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.
Cut with a serrated knife in 1 inch slices.