Coconut Cream Cake: A Moist and Dreamy Dessert

Ingredients:

For the Cake:

•  1 box white cake mix
•  1 cup coconut milk
•  1/2 cup unsalted butter, melted
•  3 large eggs
•  1 tsp coconut extract

For the Filling:

•  1 can (14 oz) sweetened condensed milk
•  1 cup coconut milk
•  1 tsp coconut extract

For the Frosting:

•  2 cups heavy whipping cream
•  1/2 cup powdered sugar
•  1 tsp vanilla extract
•  1 1/2 cups shredded sweetened coconut

 Instructions:

1️⃣ Prepare the Cake:

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or bundt pan.
• In a large bowl, combine the white cake mix, coconut milk, melted butter, eggs, and coconut extract. Beat until smooth.
• Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2️⃣ Make the Filling:

• In a small saucepan, combine the sweetened condensed milk, coconut milk, and coconut extract. Heat gently, stirring, until well combined.
• Poke holes all over the top of the cooled cake with a skewer or fork. Pour the filling mixture evenly over the cake, letting it soak into the holes.

3️⃣ Prepare the Frosting:

• In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

4️⃣ Frost the Cake:

• Spread the whipped cream frosting evenly over the cake.
• Sprinkle the shredded coconut generously over the top and sides of the cake.

5️⃣ Chill & Serve:

• Refrigerate the cake for at least 1 hour before serving to let the flavors meld.
• Slice and serve this tropical masterpiece to your guests! 

 Why You’ll Love This Recipe:

• Tropical Flavor: Creamy coconut in every bite.
• Moist & Decadent: Sweet milk filling ensures a luscious texture.
• Perfectly Fluffy: Light whipped cream frosting balances the richness.

Indulge in this Coconut Cream Cake and transport yourself to a sweet, tropical paradise! ✨