Super-Easy Coconut Cake

1 box white cake mix
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut

bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.

Wake-Up Cake

This is the best way to eat fruit and fiber in a cake! I make this whenever I have a bunch of ripe bananas that I don't want to throw away.
Ingredients:
1/3 cup peanut butter
1/3 cup brown sugar
2 1/2 tablespoons butter
1 egg
1/2 teaspoon vanilla
1 ripe banana, mashed
2/3 cup oats
1/3 cup flour
2 tablespoons wheat germ
1/4 teaspoon baking soda
1/3 cup walnuts, chopped *or your preference*
Preparation:
Using an electric mixer, beat together peanut butter, brown sugar and butter. Blend in egg and vanilla. Blend in banana. Stir in oats, flour, wheat germ, nuts and baking soda. Mix well until blended. Spread into a greased 9" x 9" pan. Bake at 350 degrees for 20 minutes. Cool and cut into squares.
Enjoy!