1Prepare a 9 x 13 cake pan with spray pan coating.
2Prepare the cake mix according to the package directions, BUT, substitute the coconut milk for the water in the mix. Add 3/4 cup of the flaked coconut and the coconut extract, combine well and pour into prepared pan. Bake at 350 degrees according to package directions.
3Bake until cake tests done, be sure not to burn the cake as white cakes are a little deceiving. Test with a skewer to assure baking is complete.
4While the cake is still warm, poke holes all over the top of the cake with a skewer.
5Pour the entire can of cream of coconut into a microwave safe glass measuring cup. Heat 1-2 minutes. Pour over the cake. Chill several hours or overnight.
6Frost the cake with the whipped vanilla frosting and sprinkle with the remaining 1/4 cup of coconut. Keep refrigerated until serving.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...