*Please be especially kind to yourself as we all work to stay healthy. I am sending all of you love and light.
A Leche cake is soaked in milk, and this coconut alternative is enriched with luscious flavor. A friend said, “A house is not a home without coconut.” I agree!
Ingredients for Cake
- 1 Duncan Hines White Cake Mix
- 1/3 cup of vegetable oil
- 1 cup of water
- 3 tablespoons of Bob Red Mill’s Egg Replacer (follow directions on package)
- 1 teaspoon of coconut extract
Ingredients for Coconut Milk Soaker
- 1 can of coconut milk, full fat and unsweetened (14 to 15 ounces)
- ¼ cup of powdered sugar
- 1 8-ounce can of coconut cream
- 1 9-ounce dairy-free whipped topping (I used SO Delicious Coco Whip)
- ½ a bag (7 ounces) of Baker’s Coconut Angel Flakes, Sweetened
Pour the coconut milk into a small saucepan with powdered sugar, and heat over low heat. Using a wire whisk, mix until sugar is combined. Stir frequently while allowing the milk to simmer for 30-45 minutes, or until the liquid is reduced by half. Take off heat and add coconut cream and mix until smooth and combined. Set condensed coconut milk aside for later. *Check on this often because you do not want the milk to burn or boil.
Make a white cake mix, as directed on package, except use Bob Red Mill’s Egg Replacer instead of eggs, and add coconut extract. Bake in a rectangular flat pan as directed. When the cake has finished baking, take out of the oven and while warm place holes in cake with carving tongs. Place holes all over the cake about one inch a part. Pour coconut soaker evenly all over the cake, and Place in the refrigerator for about an hour.
Preheat oven to 425 degrees. Spread half a bag of Baker’s sweetened coconut flakes on a cookie sheet. Bake for three minutes. Then turn over coconut flakes and move around to keep them from burning and bake another three minutes.
Spread Coco Whip topping on top of the cake and sprinkle with toasted coconut flakes.
*This is my new favorite dessert.
Sending you love and light.