Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and eggs whites called for on cake mix box
1/2
teaspoon coconut extract, if desired
1
cup milk
2
cups whipping cream
1
can (14 oz) cream of coconut (not coconut milk)
1
cup coconut, toasted
Sliced kiwifruit, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
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.
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.
