Makes 10-12 Servings
Ingredients
For cake:
1 box Super Moist Yellow Cake mix, prepared according to box
1 cup water, for cake mix
1/2 cup vegetable oil, for cake mix
3 eggs, for cake mix
1 12-ounce can of evaporated milk
1 14-ounce can of condensed milk
1 12-ounce can of full-fat coconut milk
1 cup of coconut flakes, toasted
For whipped cream:
1 cup heavy whipping cream
2 tablespoons granulated sugar
Directions
- Heat oven to 350 degrees F.
- Grease bottom of a 13 x 9 inch pan.
- In a large bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into pan.
- Bake as directed on box for 13 x 9 inch pan. Once fully cooked, let cool for 5 minutes.
- With the end of a wooden spoon, poke the top of the hot cake every 1/2 inch.
- In a medium bowl, mix evaporated, condensed, and coconut milk together until fully combined.
- Carefully pour mixture over the warm cake. Cover with foil paper and refrigerate 3 hours or until chilled.
- While chilling, make whipped cream by whipping heavy cream to medium-soft peaks, gradually adding sugar halfway through.
- Once chilled, spread whipped cream over the top of the cake. Sprinkle with toasted coconut. Cut into squares and serve.
