from Taste of Thai - they have such nice products. Excellent coconut milk. This cake is esentially a coconut tres leches cake. Serve cold. Mmmm cold, moist refreshing, delicious!
Cook time is determined by cake mix & pan size chosen.
Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients.
Bake according to pan size and cool on wire rack for 5 minutes.
Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top.
If making a layer cake poke holes in both layers. (Tips: We thought the thin bamboo skewer made the best holes. First dip skewer into coconut milk mixture to prevent cake from being pulled out of holes, then poke cake.).
Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake.
Cover and refrigerate until completely chilled.
Save remaining coconut sauce for pancakes, it makes a delicious syrup.
Frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes.
If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
Carefully layer second cake on top.
Frost, sprinkle with flakes and refrigerate until cake is to be served.