Ingredients
- 2 cups shredded coconut (unsweetened)
- 1 box of vanilla cake mix (plus ingredients to prepare it)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 cup whipped cream (for topping)
- 1 tablespoon toasted coconut flakes (optional for garnish)
Instructions
- Prepare the Cake: Follow the instructions on the vanilla cake mix box to bake the cake. Allow it to cool completely after baking.
- Make the Coconut Mixture: In a bowl, combine the sweetened condensed milk, heavy cream, vanilla extract, and coconut milk. Mix well.
- Assemble the Cake: Once the cake has cooled, cut it into small squares or keep it as a whole. Pour the coconut mixture over the cake, ensuring it soaks in. Press lightly to allow the liquid to sink in.
- Freeze: Cover the cake and place it in the freezer for at least 3 hours or until it’s frozen solid.
- Serve: Once frozen, top with whipped cream and sprinkle with toasted coconut flakes for an extra coconut boost. Slice and enjoy!
Feel free to tweak it to your preferences—maybe add a bit of rum extract for a tropical touch!