This coconut cream cake is easy to make using a white cake mix and creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Ingredients
- 1 , 15.25 ounce
- 1 cup water
- 3 eggs
- 0.33 cups vegetable oil
- 0.5 teaspoons coconut extract
- 1 , 14 ounce
- 1 , 14 ounce
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1 cup flaked coconut
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
-
2
Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
-
3
Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.
-
4
Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.
-
5
Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.
Nutrition Facts
Per serving
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