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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 810 |
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This is a great cake that is a crowd pleaser every time! Ingredients:
for the cake |
duncan hines coconut cake mix |
for the glaze |
1 can evaporated milk |
1 can sweetened condensed milk |
1 cup half-and-half |
for the topping |
2 cups heavy cream |
8 ounces sugar |
1 teaspoon vanilla extract |
Directions:
1. For the cake:
2. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
3. Mix all Ingredientsas spelled out on the cake instructions. Bake on the middle rack of the oven for 20 to 25 minutes as per instructions on box, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
4. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
5. For the glaze:
6. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
7. Topping:
8. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator.
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