Ingredients

The following ingredients have 16 Servings
  • 1 box white or yellow cake mix
  • 1 cup half and half
  • 1/3 cup canola or vegetable oil
  • 2 eggs
  • 1 (14 oz. can) sweetened condensed milk
  • 1 cup coconut milk
  • 1/2 cup half and half
  • 1 teaspoon vanilla
  • 3 cups whipped cream (store-bought or homemade)3/4 cup toasted coconut
  • Sliced bananas (optional)

Instruction

  • Preheat oven to 350 degrees. Grease a 9x13 inch pan.
  • In a large bowl, beat cake mix, half and half, oil and eggs on medium speed until smooth.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until cake is golden brown. Cool completely.
  • Meanwhile, make the milk mixture by combining the sweetened condensed milk, coconut milk, half and half and vanilla in a medium bowl. Whisk until well combined.
  • Poke the cooled cake all over with a fork.
  • Pour half of the milk mixture over the cake and spread with a spatula to cover. Wait five minutes, or until most of the liquid is absorbed.
  • Pour the remaining milk mixture over the cake and spread to cover evenly.
  • Refrigerate the cake for at least 4 hours, or overnight.
  • To serve, top with whipped cream, toasted coconut and sliced bananas (if desired). Store leftover cake in the refrigerator.