3 qt microwavable casserole dish with lid preferrable
Medium Mixing Bowl
Ingredients
Ingredients
1Gluten-Free White or Yellow cake mix
1cupwater
¾cupcoconut or vanilla yogurt
3eggs
2tspcoconut extractdivided
14ozcan sweetened condensed milk
13 ½ozcan of coconut milk
2cupssweetened flake coconuttoasted and divided
Whipped cream and berries as optional garnish
Instructions
Directions
Spread the coconut in a 3 qt microwavable casserole dish.
Cook on full power, stirring every minute, until golden brown. This could take anywhere from 5 to 8 minutes depending on the water content of the coconut. Then spread on a few paper towels to cool.
In a large bowl, combine the cake mix, water, eggs, yogurt, and 1 tsp of the coconut extract. Mix until smooth, then add in 1 ⅓ cups of the coconut.
Pour the batter into the same casserole dish, cover, and microwave on high for 12 - 15 minutes or until the cake pulls away from the sides and is springy in the middle.
While the cake is cooking, mix the milks and remaining coconut extract together in a medium bowl until completely combined and smooth.
When the cake is done, poke holes all over the cake with a wooden spoon handle or chopstick; this is very important as this is how the milk will make this super-moist.
While the cake is still warm, slowly pour the milk mixture all over the cake. Don’t worry if it looks soupy, the cake will absorb it all.
Just before serving, top with the remaining toasted coconut and add additional garnish as desired.
Notes
This cake must be stored in the refridgerator; it wil last 3 to 5 days. I recommend making it the day before to let the flavors mix and the milks to be fully absorbed.This cake freezes really well, just wrap up any leftovers in plastic wrap and then foil then freeze for up to a month.Regular cake mix can be substituted for gluten-free.