The coconut flavor in this cake is wonderful!  And yes indeedy, this recipe from allrecipes.com does use a box mix which pretty much goes against everything I believe in but it is heavily doctored so I can rationalize.  I suppose if you're a purist, you can use a recipe for white cake in place of the mix.  The coconut flavor in this cake is wonderful!

Just don't tell me about it.  I have enough guilt in life.

This recipe is weird.  It has no eggs.  There is very little fat.  When you mix it up it looks like wet sand and grass.  But it is oh, so good.  I got it from allrecipes.com .

1/2 cup vegetable oil

1 1/2 cups sugar

2 tsp vanilla extract

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini

1/2 cups chopped walnuts (optional)

Frosting

1/4 cup unsalted butter or margarine

6 Tbsp unsweetened cocoa powder

2 cups confectioner's sugar

1/4 cup milk

1/2 tsp vanilla extract

1. Preheat oven to 350.  Grease a 9x13 inch pan.

2. In a large bowl, mix together the oil, sugar and 2 tsp vanilla until well mixed.  Add the dry ingredients until well blended (will look like wet sand).  Fold in zucchini and walnuts (if desired).

Worry that it looks wrong.

Spread evenly into prepared pan.

Think that it still looks kinda gross.

3.  Bake for 30 minutes, until brownies just start to pull away from the edges and a toothpick inserted in the center comes out with just a few crumbs.  Cool.

Don't they look better now?

But just wait - it gets even better!

4.  In a medium bowl, melt the butter or margarine.  Stir in the 6 Tbsp cocoa powder.  Blend in confectioner's sugar, milk and 1/2 tsp vanilla.  Spread over the brownies before cutting into squares.

Before you start, a couple of things to note:

1) Remember that pound cake freezes well.  You can have a few loaves in your freezer ready to go so you can throw this together.  Or, y'know, just use Sara Lee.  But don't tell me about it.

2) Yes, you can use instant pudding and if you're making this for most people, they won't know the difference but the homemade is worth the effort.

3) Actual whipped cream tastes better than Cool Whip but it doesn't hold up well if this dish is going to sit out for any length of time.  For that reason, I usually use the Cool Whip.  I am a heathen.

4) Use any combo of soft fruit that you wish.  This is what I make most often, but throw in your favorites.  Avoid citrus fruit though -the acid does weird things to the pudding.

Ingredients

1/2 recipe Sour Cream Pound Cake baked in a loaf pan for about 45 minutes.  Cool and cut into cubes.

1 pint strawberries

1 pint blueberries

2 bananas

1 tub Cool Whip

Pudding

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

4 cups whole milk

4 egg yolks, lightly beaten

2 Tbsp unsalted butter

2 tsp vanilla extract

In a medium saucepan, combine the sugar, cornstarch and salt.  Gradually stir in milk.  Cook and stir over medium heat until thickened and bubbly (around 15 minutes).  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.

Slowly stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 1 minute longer.  Remove from heat.  Gently stir in butter and vanilla.

Let cool for 15 minutes, stirring occasionally. 

While pudding is cooling, wash and dice strawberries and slice bananas.

In a large glass bowl or trifle dish, layer about half of the pound cake cubes.  Arrange some fruit in a pretty way between cake and sides of dish.  Pour on enough warm pudding to cover.

Over pudding layer, sprinkle blueberries, sliced bananas and dices strawberries until well covered.  Spread a layer of whipped cream or cool whip over fruit.  Repeat layers.  Decorate top layer with remaining berries.