Ingredients:

  • 1 box (15.25 oz / 432g) white cake mix
  • 1 cup (240ml) water
  • 1/3 cup (75g) refined coconut oil, melted and cooled
  • 3 large egg whites
  • 1/2 tsp coconut extract
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 can (15 oz / 425g) cream of coconut
  • 2 cups (480ml) cold heavy whipping cream
  • 1/2 cup (60g) powdered sugar
  • 1 tsp vanilla paste
  • 1.5 cups (135g) sweetened shredded coconut, toasted

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan with coconut oil.
  2. In a large bowl, beat the white cake mix, water, melted coconut oil, egg whites, and coconut extract for 2 minutes until smooth. Pour into the prepared pan.
  3. Bake for 28-32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool for 10 minutes.
  4. Using the handle of a wooden spoon, poke holes across the entire surface of the warm cake, spaced about 1 inch apart.
  5. Whisk together the sweetened condensed milk and cream of coconut. Slowly pour the mixture over the cake, ensuring it seeps into the holes.
  6. Cover and refrigerate for at least 4 hours (or overnight) to allow the crumb to set and the flavors to emulsify.
  7. Before serving, whisk the cold heavy cream, powdered sugar, and vanilla paste until stiff peaks form. Spread over the chilled cake and garnish with toasted shredded coconut.