4.5
(13)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
Step 2
In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
Step 3
In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.
Your folders
melskitchencafe.com
Your folders
melskitchencafe.com
4.5
(90)
35 minutes
Your folders
pamperedchef.com
4.5
(15)
Your folders
foodnetwork.com
4.1
(26)
20 minutes
Your folders
cooking.nytimes.com
4.0
(847)
Your folders
sugarspunrun.com
5.0
(17)
35 minutes
Your folders
delish.com
4.8
(18)
Your folders
shugarysweets.com
5.0
(4)
25 minutes
Your folders
mexicoinmykitchen.com
4.8
(221)
30 minutes
Your folders
mexicoinmykitchen.com
Your folders
tastesbetterfromscratch.com
Your folders
patijinich.com
4.1
(8)
22 minutes
Your folders
kingarthurbaking.com
4.9
(35)
30 minutes
Your folders
thepioneerwoman.com
4.4
(9)
1 hours
Your folders
bakingwithblondie.com
Your folders
dessertfortwo.com
4.3
(45)
22 minutes
Your folders
preppykitchen.com
5.0
(132)
50 minutes
Your folders
bakingamoment.com
5.0
(4)
25 minutes
Your folders
tastesbetterfromscratch.com
4.9
(396)
40 minutes