My slightly adapted version:
1 Yellow Cake Mix- vegetable oil, eggs according to directions on box (I think I will try this next time with Lemon Cake Mix.)
1 Can (14 oz.) Sweetened Condensed Milk
1 Can (15 oz) Cream of Coconut
2 Cups Heavy Whipping Cream
1 Teaspoons Vanilla Extract
2 Tablespoons Confectioner's Sugar
Bake one yellow cake mix in 9x13 pan according to directions on box.
While cooling, make holes all over the surface of the cake with the end of a round wooden spoon.
In separate bowl mix together the contents of the can of Cream of coconut with one can of sweetened condensed milk. Pour mixture all over the top of the cake and let it flow into the holes you created. Refrigerate cake.
While cake is cooling, mix together the heavy whipping cream, vanilla, and sugar. Whisk until stiff peaks form. Spread over cool cake. Refrigerate. Enjoy!
|Uh, let's just pretend that bottle of Olive Oil is actually Vegetable Oil- which is what I actually used in this recipe. Also, I wasn't sure which sweetened condensed milk to use, but I ended up going with the all-fat option.|
|Holes in cake made by the end of a wooden spoon, and Cream of Coconut/Sweetened Condensed Milk mixture poured over cake for optimum moistness.|
|This part is a lot easier/faster if you have an electric mixer of some sort. Alas, we do not. (Thanks for the help, Zach!)|
|So proud of my lovely Drip Cake.|
|Hand Whipped Heavy Cream = Great Arm Workout|
A super easy, moist, and yummy cake. When I try it again I might incorporate toasted coconut into the frosting, and try it with a lemon cake instead of yellow cake. Mmm.