Description
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup water
- ½ teaspoon coconut extract
- 1 (14 ounce) can sweetened cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1 cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl
- mix together cake mix
- eggs
- oil
- water and coconut flavoring. Beat for 2 minutes and pour into 9×13 inch pan. Bake for 30 minutes
- or until a toothpick inserted into the cake comes out clean.
- In a medium bowl
- combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven
- poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over
- allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl
- whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 8 hrs 50 mins
Servings: 24