Semi-homemade cake with white cake mix, coconut milk, a homemade whipped cream frosting and shredded coconut to finish it all off!
This cake is super easy and SUPER delicious. I love a semi-homemade treat especially when you are short on time or have a busy day ahead. This cake is SCRUMTIOUS. By pouring coconut milk on the cake and letting it soak into the cake, you get such a moist bite. We make a slightly sweet frosting with heavy cream and sugar that is whipped to a fluffy texture. No one will ever know it is from a box! I like to serve this in Spring or Summer. It is a great Easter dessert too. You can easily dress it up with flowers, pour on chocolate, dye the coconut flakes or just enjoy it.
Just look how wonderful it is.
Okay let’s get started!
Ingredients:
- 1 box White cake. I use Duncan Hines
- 1/2 cup coconut milk
- 1 cup heavy whipping cream
- 1 1/2 tbps sugar
- 3 cups sweetened coconut flakes
Directions:
- Preheat the oven to 350 degrees.
- Follow the directions on the back of the box and add ½ cup coconut flakes to the cake mix. Beat with a hand mixer or standing mixer. Bake the cake according to the directions on the box.
- I use a 9X13 pan or sometimes 2 8” round cake pans.
- After the cake is cooked, let it cool.
- Once cooled, poke holes all over with a wooden skewer.
- Now pour ½ cup of coconut milk on the cake and spread all over to cover it.
- Let it soak in and make the frosting.
- In a large mixing bowl or using a stand mixer, whip the heavy cream and sugar together until fluffy.
- Spread all over the cake.
- Now sprinkle the coconut on the frosting cover well.
- Refrigerate for 1 hour and then serve.
- ENJOY!
- To store- Keep refrigerated for 3-4 days.
