Coconut Cream CakeIngredients:
1 box white cake mix (I used Pillsbury)
3 whole eggs
1/4 cup vegetable oil
1-13.5oz. can coconut milk, divided
1- 14oz. can sweetened condensed milk
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon coconut extract
2 cup flaked coconut
- Preheat oven to 350 degrees F. Grease and flour 2-8 inch round pans.
- In a large bowl, mix together cake mix, eggs, oil and 1 cup coconut milk. Beat for 2 minutes and pour into prepared pan(s). Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine remaining 1/2 cup coconut milk with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into cake using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and extract. Continue whipping until stiff. Fill layer and spread remaining over top and sides of cooled cake. Sprinkle with flaked coconut.