I think the kids certainly enjoyed the Coconut Cake I make every year for Andy's birthday. Recipe below
Three Day Coconut Cake
(you make it 3 days in advance so the flavors all have time to meld together, hence the name)
1 Duncan Hines Golden cake mix
14 – 18oz bag of coconut
16oz sour cream
1 cup sugar
8oz cool whip
Make cake and use 8”pans (2). Cool and cut in half to make a total of 4 layers.
Filling:
1. Mix sour cream & sugar in a bowl, then add all the coconut except 1 cup.
2. Frost between the layers.
3. Add 8oz of cool whip to the 1 cup of reserved coconut and frost the top and sides.
Put in sealed tupperware and refrigerate for a couple of days for best flavor. This is great frozen
(pre-slice and wrap so you can pull out a few pieces at a time).
This summer, we've enjoyed trying on big boy clothes, picnics, popsicles, outside swim time, indoor movies to beat the heat, time at the pool, and staying put to enjoy our neighborhood, meet more neighbors, and get more plugged in to our church. (a huge praise, in that Andy and I felt a simultaneous mutual peace about attending Forest Hill. If you're in need of a good podcast to listen to/watch, check out their website)
Jackson & James
a picnic with the Bakers at the Dairy Barn
Enjoying peach ice cream at Springs Farm, our local produce stand.
Jackson attended 4 days of Vacation Bible School at his preschool, Andy traveled to Miami for work, we visited with my sister before her World Race tour, attended fun BBQs with our neighbors, and are overall enjoying sweet summer time.

