Double Coconut Cake

"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."
photo by a user photo by a user
Ready In:
1 cake


  • 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


  • 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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<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br /> <br />Big whiskers - <br /> <br /> <br />For those of you who gave kind condolences - thank you so very much. <br /> <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
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