Double Coconut Cake

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READY IN: 55mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 18 14
    ounces white cake mix
  • 12
    teaspoon coconut extract
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 12
    teaspoon coconut extract
  • 13 12
    ounces coconut milk (not lite)
  • 14
    ounces sweetened condensed milk (not lite)
  • 2
    cups sweetened flaked coconut, toasted
  • Frosting
  • 2
    cups cream, stiffly beaten with
  • 2
    tablespoons powdered sugar
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DIRECTIONS

  • Preheat oven according to box instructions.
  • 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.
  • Refrigerate.
  • If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
  • Frost.
  • Carefully layer second cake on top.
  • Frost, sprinkle with flakes and refrigerate until cake is to be served.
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