Ingredients
Scale
To get started, gather these simple ingredients that you likely already have in your pantry:
- 1 box of white cake mix
- 1 cup coconut milk
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut cream
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- Whipped cream for topping
If you’re looking to tweak the recipe a bit, feel free to swap the coconut milk with almond milk or the vegetable oil with melted butter for a richer flavor. My time in the kitchen has taught me that flexibility is key, especially when you want to personalize a recipe to your taste.
Instructions
Follow these simple steps, and you’ll have a dessert that’s sure to impress:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the white cake mix, coconut milk, water, eggs, and vegetable oil. Beat on medium speed for about 2 minutes until smooth and well combined.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, mix the sweetened condensed milk and coconut cream in a bowl until well blended.
- Remove the cake from the oven and, while it’s still warm, use the handle of a wooden spoon to poke holes all over the cake.
- Pour the coconut cream mixture evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours, allowing the flavors to meld and the cake to cool completely.
- Before serving, top with whipped cream and sprinkle with shredded coconut for that extra touch of tropical flavor.
One of my most memorable baking blunders was forgetting to grease the pan—a mistake you only make once! So, don’t skip that step, and you’ll be golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
