Coconut Poke Cake

I'm not sure why coconut reminds me of spring.  But this is my new favorite cake right now, and I keep looking for excuses to make it.  It is that good!

Coconut Poke Cake

1 box white cake mix (and ingredients listed on mix)
1 (14 oz) can sweetened condensed milk
1  (15 oz) can cream of coconut
1 (8 oz) ctn whip topping
1 (7 oz) bag sweetened coconut flakes

Directions
Bake the white cake in a 9x13 pan according to package directions
Cool cake completely
Poke holes in cake using the handle of a wooden spoon
In a separate bowl mix condensed milk and cream of coconut
Pour mixture over the top of the cake
Place in the refrigerator and let soak overnight
Remove cake from fridge and spread whip topping over cake
Place coconut on an ungreased baking sheet in an even layer
Bake coconut at 350° for about 5-10 minutes until coconut begins to lightly brown
Cool coconut and sprinkle over whip topping

Bunny Buns

This recipe was first featured in the 1980 Friend Magazine.  My mother would make them every year for us around Easter.  The Friend Magazine republished the recipe in 2011 and I decided to restore the tradition.  It is something we look forward to every year!

Bunny Buns
Adapted from {The Friend Magazine}

1 pkg active dry yeast
1/4 cup warm water
1 cup warm milk
1/3 cup sugar
1/2 cup butter, softened
1 tsp salt
2 eggs, beaten
1 orange, zest and juice
5 1/2 cups flour

Glaze
1/3 cup butter
1/4 cup milk
1 tsp vanilla
2 cups confectioners sugar, sifted
dash of salt

Directions
In a small bowl lightly mix yeast and warm water and set aside
In a large mixing bowl add in milk, sugar, butter, and salt and allow to slightly cool
Then add in eggs, water with yeast, orange zest, and orange juice
Stir in flour 1 cup at a time until mixture forms a soft dough and allow to rest 10 minutes
Knead dough on a lightly floured surface for 5-10 minutes until dough is smooth and elastic
Grease your large mixing bowl and replace dough in it turning once to grease the top
Cover with a kitchen towel and let rise for 2 hours until it is double in size
Punch down dough and allow to rest for 10 minutes
Place dough on a lightly floured surface
Roll dough out until it is about 2 inches thick
With a pizza cutter slice dough in half horizontally
Then continue by cutting dough vertically into 1 inch strips
Roll each piece in between your hands to make a rope shape
Cut two strips into 1/2 inch pieces and roll into balls
On a greased cookie sheet lay one long piece of dough
Place one end of the strip over the other to make a loop
Then bring the end that is underneath up and cross it over the other end
Place a ball of dough in the loop and continue with remaining pieces of dough
Cover the bunnies with kitchen towels and let rise for 45 minutes to an hour
Bake at 375° for 12-15 minutes until golden brown

For the glaze add milk and butter in a small microwave safe bowl

Microwave about 1 minute until butter is melted

Whisk in vanilla, sugar and salt

Drizzle glaze over bunny buns while warm