Coconut Cream Cake I So Tasty

Thursday, November 18, 2010

Coconut Cream Cake I

"An smooth cake using a white cake mix, and moistened with a creamy coconut sauce. You may additionally reduce the amount of sauce in case you choose, and it will nonetheless be delicious."

Ingredients :

1 (18.25 ounce) package white cake blend
three eggs
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

Instructions :

Prep : 15M	Cook : 24M	Ready in : 8H50M

Preheat oven to 350 degrees F (one hundred seventy five tiers C). Grease and flour a 9x13 inch pan.
In a huge bowl, blend collectively cake mix, eggs, oil, water and coconut flavoring. Beat for two minutes and pour into 9x13 inch pan. Bake for half-hour, or until a toothpick inserted into the cake comes out smooth.
In a medium bowl, integrate coconut cream with sweetened condensed milk and stir till smooth. When cake comes out of the oven, poke holes into it in even rows using a huge fork or chopsticks. Pour milk aggregate over, allowing it to soak into the cake. Refrigerate for several hours or in a single day.
In a massive bowl, whisk cream till soft peaks form. Add sugar and preserve whipping till stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook it frivolously, and make easy-up less complicated.

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