from Taste of Thai - they have such nice products. Excellent coconut milk. This cake is esentially a coconut tres leches cake. Serve cold. Mmmm cold, moist refreshing, delicious! Cook time is determined by cake mix & pan size chosen.
Provided by Busters friend
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven according to box instructions.
- Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients.
- Bake according to pan size and cool on wire rack for 5 minutes.
- Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
- While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top.
- 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.).
- Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake.
- Cover and refrigerate until completely chilled.
- Save remaining coconut sauce for pancakes, it makes a delicious syrup.
- Frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes.
- Refrigerate.
- If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
- Frost.
- Carefully layer second cake on top.
- Frost, sprinkle with flakes and refrigerate until cake is to be served.
Nutrition Facts : Calories 613, Fat 37.4, SaturatedFat 21.1, Cholesterol 55.5, Sodium 415.6, Carbohydrate 64.6, Fiber 1.8, Sugar 51.8, Protein 7.7
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