Crème of Coconut Cake
Ingredients:
For the Cake:
1 box white cake mix (or yellow cake mix)
1 cup canned coconut milk (shake well before measuring)
1/3 cup vegetable oil
3 large eggs
1 teaspoon coconut extract
1/2 cup sweetened shredded coconut
For the Coconut Cream Soak:
1 can (15 oz) cream of coconut (such as Coco López)
1/2 cup sweetened condensed milk
For the Frosting:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (or coconut extract for more coconut flavor)
1 cup sweetened shredded coconut, toasted (for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Cake:
In a large bowl, mix the cake mix, coconut milk, vegetable oil, eggs, and coconut extract. Beat on medium speed until well combined.
Gently fold in the shredded coconut.
Pour the batter into the prepared baking pan and smooth the top.
Bake the Cake:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes.
Coconut Cream Soak:
In a small bowl, whisk together the cream of coconut and sweetened condensed milk.
While the cake is still warm, use a fork or skewer to poke holes all over the cake.
Slowly pour the coconut cream mixture over the cake, making sure it soaks into the holes. Let the cake cool completely.
Make the Whipped Cream Frosting:
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract (or coconut extract) until stiff peaks form.
Spread the whipped cream evenly over the cooled cake.
Garnish:
Sprinkle the toasted shredded coconut over the top of the whipped cream frosting for a delightful coconut crunch.
Chill and Serve:
Refrigerate the cake for at least 2-3 hours (or overnight) to allow the flavors to meld and the cake to firm up.
Slice and serve chilled.