Double Coconut Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 18 1/4 ounces cake mix
• 1/2 teaspoon coconut extract
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/2 teaspoon coconut extract
• 13 1/2 ounces coconut milk (not lite)
• 14 ounces sweetened condensed milk (not lite)
• 2 cups sweetened flaked coconut, toasted
• 2 cups cream, stiffly beaten with
• 2 tablespoons powdered sugar

Recipe

• 1 preheat oven according to box instructions.
• 2 mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients.
• 3 bake according to pan size and cool on wire rack for 5 minutes.
• 4 whisk the coconut milk, condensed milk and remaining 1/2 tsp of coconut extract together.
• 5 while cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top.
• 6 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.).
• 7 using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake.
• 8 cover and refrigerate until completely chilled.
• 9 save remaining coconut sauce for pancakes, it makes a delicious syrup.
• 10 frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes.
• 11 refrigerate.
• 12 if making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
• 13 frost.
• 14 carefully layer second cake on top.
• 15 frost, sprinkle with flakes and refrigerate until cake is to be served.