Difficulty: Embarrassingly Easy
1 box of White Cake Mix, such as Pillsbury or Duncan Hines, and ingredients it calls for
1 can (the small one) of Sweetened Condensed Milk http://saltnprepper.com/wp-content/uploads/2011/11/sweetened_condensed_milk.jpg
1 can (14oz) Coconut Milk (real coconut milk if you can find it, not from coconut extract)
1 pkg Sweetened Coconut Flakes
Heavy or Whipping Cream
Follow instructions on cake box and bake cake in *rectangular pan. Once done and still hot, poke several holes in the cake.
Mix the condensed milk and coconut milk together. Pour over cake. Do this a little at a time, so the milk soaks in evenly. Let cool.
For the topping, whip the cream and sugar together. 1 tablespoon of sugar to 1 cup of cream is the usual ratio (I usually end up having to use a bit more than a cup of cream for a billowy layer). Sweeten more if you like, but be careful. The cake is sweet with the condensed milk. Plus you'll be using sweetened coconut flakes.
Add the coconut extract to the whipped cream to taste. Fold in a little (maybe a quarter of a 14 oz bag) of the coconut flakes. Spread mixture over the cooled cake. Sprinkle top with more coconut flakes.
If you're making the cake a day or several hours ahead of time, cover and refrigerate without the topping. Before guests arrive, make and spread the topping over the cake.
It's very moist. And you'll find pockets of the coconut-condensed milk throughout the cake.If you want to do a Mounds (the candy bar) version, use a chocolate cake mix.**I doubled or tripled the recipe at Thanksgiving for two large, stacked round layers. It was tricky but possible.