Coconut Cream Cake
I couldn't believe how awesome this cake is! WOW!! The flavors are perfect! The frosting isn't too sweet and with the added coconut flavor it is heavenly. I didn't have the extract, but I didn't miss it. Use the unsweetened coconut so it's not too sugary. If you don't have or can find the unsweetened coconut, I just rinsed the sweetened kind and slightly toasted it to dry it out quickly. It ended up having a nice toasted flavor and slight crunch. It blended nicely with the creaminess of the cake. I then grated some chocolate over the top. Words don't do this justice. You HAVE to try it!!
1 18.25 oz pkg white cake mix
1/3 cup vegetable oil
1 cup water
½ tsp coconut extract
1 14 oz can coconut cream milk
1 3.5 oz pkg instant vanilla pudding
1 cup milk
1 tsp vanilla extract
1 8 oz container frozen whipped topping, thawed
1½ cups unsweetened flaked coconut
Preheat oven to 350°. Grease and flour two 9” round cake pans.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and divide into pans. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with a few tablespoons of milk and stir until smooth and slightly runny. Let cake cool slightly and remove from pans. Line bottom and sides of cake with foil; poke holes in cake using chopsticks. Pour milk mixture over (reserving about 2 ounces), allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a medium bowl, combine pudding mix with milk, vanilla and reserved coconut cream. Mix until smooth. Gently fold in whipped topping until no streaks remain.
Spread about 1 cup of frosting on top of one cake. Place second cake on frosting. Spread remaining frosting evenly over sides and top of cake. Press coconut onto sides and top of cake.