Coconut Milk Cake

Start out by making this white cake from Our Best Bites: *My only tweak here was to bake it in a 9x13 so it could contain the gooey goodness. You can follow the baking time on the white cake mix box directions.

Easy White Cake

1 box white cake mix (Duncan Hines super moist is best, and yes that’s not what’s in my photo)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.

Tip: When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.

Now, back to the coconut cake. I used the recipe found on theredheadedhostess.com It's called "Yummy Coconut Milk Cake".

Check out how easy it is to make:

Ingredients:
1 white cake prepared-This is where I used the Our Best Bites recipe
1 13 oz can coconut milk
1 can sweetened condensed milk
1 cup milk -I did NOT add this, as people posting said it was much too soupy.
1 bag of shredded coconut
butter
Whipped Topping-I just made my own with whipping cream, powdered sugar & a splash of almond extract
fruit toppings

Instructions:
1. Prepare your white cake
2. While it is baking, mix the 3 milks together and set aside
3. When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into
4. Slowly pour the milk all over the cake
5. Refrigerate the cake until chilled through
6. Mix 1 small container of whipped topping with 1 cup of shredded coconut. Spread over top of cake.-I didn't mix the two, as I was plating and unsure if some might want it plain, but who would've done that?!?!?
7. In a pan, melt 1 T butter. Add remaining coconut and stay close, stirring frequently, while the coconut toasts. Remove when you have a light toast and sprinkle all over the top of the cake.
8. Top with your fruit of choice.