Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 2 : 15 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
- 1 box White cake mix Can also use yellow or coconut cake; get the kind with pudding i
- 1 shot Creme de Cacao
- 1 can (12 oz) Frosting vanilla or coconut
- 1 bag Coconut shredded
- 15 ounces Cream of Coconut Coco Lopez is a good brand to use. Please note that cream of coc
- 1 cup Coconut milk
Preparation
1. Prepare cake according to instructions on the box. Be sure to get the kind with pudding in the mix already since it will be more moist. However, instead of using water or milk, substitute coconut milk instead.
2. Grease a 9" X 13" cake pan, pour the batter into the pan and bake according to directions on the box.
3. Once the cake is cooked, take out of the oven and let it cool off for 15 minutes.
4. Take the end of a wooden spoon and poke holes in the cake (3 rows of 4 holes is adequate for a 9" X 13" cake pan).
5. Mix 1 shot of Creme de Cacao with the can of cream of coconut. You might first need to put the can of cream of coconut in warm water to reliquify, as cream of coconut can congeal at cooler temperatures. Make sure it's well mixed.
6. Pour the cream of coconut/Creme de Cacao mixture on the cake, including into the holes.
7. Put the cake, still in the pan, uncovered, in the fridge for about 2-3 hours.
8. Once the cake has cooled, take out of the refrigerator and cover with vanilla or coconut frosting.
9. Cover with shredded coconut to suit taste.
10. Optionally, drizzle another shot of Creme de Cacao on top of the coconut.
11. Pig out!
Original recipe from Elise Mercado, with a few revisions by Brent N. Hunter, make this the best coconut cake in the world!
