February 10, 2011

Coconut Cream Cake

For anyone who loves coconut, this cake is awesome! It starts with a simple white cake soaked in creamy coconut milk, then topped with whipped cream and toasted coconut.

1 white cake mix
3 eggs
1/3 cup oil
1 cup water
1 teaspoon coconut extract
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) tub whipped topping
toasted flaked coconut

Preheat the oven to 350. Grease and flour a 9x13 baking pan. Combine cake mix, eggs, oil, water, and coconut extract. Beat for 2 minutes then pour into prepared pan. Bake for 30 minutes or until a toothpick comes out clean. While still hot, poke holes all over the top of the cake (a bamboo skewer works well for this). In a medium bowl, combine the cream of coconut and condensed milk. Pour milk mixture over the top of cake. Cool completely, then frost with whipped topping and top with toasted coconut.
* This cake is great, but I find it overly sweet using the full amount of milk mixture for one cake. I usually double the ingredients, using 1 can each of milk and cream of coconut. Just use two 9x13 pans or one 19x13. It freezes well and makes a delicious treat when friends drop by!

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