Prep 10 mins
Cook 25 mins
A light refreshing Hawaiian coconut cake.
- 2 cups coconut milk
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 3 tablespoons cornstarch
- 1⁄2 cup water
- 1 teaspoon vanilla extract
- 1 lb white cake mix
- 8 ounces Cool Whip
- Combine coconut milk, sugar, salt, cornstarch, water, and vanilla extract in a pan and heat while whisking.
- Once the ingredients are mixed together and have thickened a bit, then combine with white cake mix and beat with a mixer.
- Put in a 13x9 inch pan and bake at 350 degrees until done. Refrigerate overnight and before serving, take the cake out of the pan, cut the edges off, and top with creamy cool whip. Enjoy as a taste of Hawai'i!
This was good. I made it into a layer cake instead of a sheet cake (with pineapple mascarpone filling) , and added shredded coconut on top of the Cool Whip topping. The cake mix was very thick, so I added a bit more coconut milk to thin it. It worked well because I was making three shallow layers--perhaps best to follow exactly for a sheet cake! The cake was easy to make and assemble and was a light and tasty dessert served with fresh strawberries. Coconut lovers were very happy with it!