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For use with any CanCooker
Ingredients
- 18.25 oz White Cake Mix 1 package
- 3 Eggs
- ⅓ cup Vegetable Oil
- 1 cup Water
- ½ tsp Coconut Extract
- 1 cup Shredded Coconut
- 14 oz Sweeten Cream of Coconut 1 can
- 14 oz Sweeten Condensed Milk 1 can
- 1 Tub Whipped Topping
- 4 Mini Disposable Loaf Pans
Directions
- In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
- Grease two of the mini loaf pans and fill half full with the cake batter.
- Place cakes on rack and on a medium heat and bring to a steam.
- Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
- Carefully remove the cakes using tongs.
- Repeat with the remaining two loaf pans
- In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
- After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
- Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
- Refrigerate for at least 1 hour.
- When ready to serve top with whipped topping and additional coconut if desired.