An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
I got this recipe on Pinterest some time ago. It took me awhile to try it and now we are hooked. I would suggest making and frosting this cake a day before as the cake texture is better the second day. So yummy!
Prep: 15 mins | Cook: 35 mins | Total: 8 hrs 50 mins | Additional: 8 hrs | Servings: 24 | Yield: 1 – 9×13 inch pan
To make this amazing and delicious coconut cream-pie cake You’Il need the following Ingredients:
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Per Serving: 288 calories; 14.6 g total fat; 42 mg cholesterol; 190 mg sodium. 36.6 g carbohydrates; 3.5 g protein.