My husband lived in American Samoa for three years as a child (ages 8–11) while his parents taught at the LDS church school there. Eight years later his dream came true and he was honored to serve as an LDS missionary in both Western and American Samoa for two years.
Sam loves the Samoan people and everything Polynesian. One of those things he came to love is anything with coconut. For his birthday this year, I looked for a coconut recipe that was a little different for his birthday cake. We ate this at our family party last night and it was a delicious hit. Thanks Paula Deen!
- 1 box chocolate cake mix (any flavor, the darker the better, but not with pudding in the mix)
- 1/2 C unsalted butter, melted
- 1 large egg
- 1 (14 oz) can sweetened condensed milk
- 1 t vanilla extract
- 1 large egg
- 1 C chopped pecans
- 1 C shredded coconut
- 1/4 C unsweetened coconut flakes
- 1/2 C dark chocolate chips
- Preheat the oven to 350°.
- Grease a 9×13 inch pan with nonstick spray.
- In a medium bowl, mix together the cake mix, butter, and egg. Press into the bottom of the prepared pan. The crust should not come up the sides.
- Bake for 7 minutes and remove from the oven. The crust will not look done.
- While the crust is baking, mix together sweetened condensed milk, vanilla, egg, pecans, and shredded coconut.
- Pour over the warm crust and spread to edges.
- Sprinkle evenly with coconut flakes and chocolate chips.
- Bake for 25-30 minutes, until the top is a light golden brown.
- Remove from the oven and cool completely before cutting into squares.
Recipe slightly modified from German Chocolate Bars