By the time you read this the Oscar awards will be over and we will know who got to take home the prized statues. Of all the nominations for the different categories, the only movie that I have seen is American Sniper. I hope to see some of the other movies, but I don’t think I have made it to last year’s winners yet! I just finished reading American Sniper after having seen the movie, however my husband was not interested in seeing the movie after having read the book first. The sad feeling that I have is the taking of lives in order to save lives of our military who are serving our country. I came away with how military lives impacts the families and I did not have a feeling that the movie was anti-war or pro-war. I am now reading Unbroken and hope to read Still Alice after going to the movie soon. I have a hard time with reading books as my husband says that I have to sit down to read!

The cake recipe today was served some time ago by a friend and I just saw it shared on Facebook; it would be a great dessert to serve with your Easter meal.

Coconut Cream Poke Cake

1 White cake mix (18 oz)

1 Can cream of coconut (15 oz.)

1 8 oz. Container of whipped topping

1 8 oz. Package sweetened flaked coconut

Prepare cake mix according to directions for a 9 x 13 pan. Remove cake from oven when done and while still hot; poke several holes in the cake with a large fork. Pour the can of cream of coconut (shake well first) evenly over the warm cake. Let this soak in and cool completely before spreading the whipped topping evenly over the cake. Top with the flaked coconut. You may want to toast the coconut first. Keep refrigerated. The cake tastes better after is has been cooled for several hours to give the coconut flavors time to soak in. Enjoy!