Coconut Cake

Ingredients

1 Betty Crocker White cake mix
1 can coconut milk
1 can cream of coconut
1 1/2 cups coconut flakes/shredded coconut
1 can whipped cream(vanilla)
1 tsp coconut essence flavour
3 egg white
1/3 cup vegetable oil

Method

1. with a hand blender, beat oil and eggs together, adding one egg white at a time.
2. add in coconut milk and mix well
3. add in cake mix, and beat well untill combined
4. add in coconut immitation flavour
5. mix well
6. preheat oven to 325 d for a dark tin and 350 d for light shinny or glass bakeware
7. grease with cooking oil spray.
8. pour cake batter to the prepared tray
9. for 9" tray, bake for 25-30 mins, until a skewer inserted comes out clean.
10. do not overbake the crust since it wont absorb the cream of coconut.
11. remove from oven, wait for 5 mins, then transfer to a plate and poke everywhere with skewers to make small pores

12. warm cream of coconut for 1 1/2 mins on Microwave High
13. pour the cream of coconut in the warm cake, and chill for several hours in refrigerator or keep for overnight.
14. remove from fridge, and decorate with whipping cream and sprinkle coconut flames on top of the cake cream.

15. serve chilled.