Coconut Milk Cake
Shanelle Pua‘ala Augustiro
This coconut milk cake recipe was shared with me by my grandma, Betty Loraine Tavares. Many in our family would say that she is the rock that keeps us all grounded. This particular cake is significant in our family because it is prepared at every family gathering. I am very blessed to have a family that embraces the importance of time together. Grandma gladly bakes her cake for all of us as we gather to celebrate, talk story, share, laugh, and eat.
1 box of yellow cake mix
1 box (3.4oz) of instant vanilla pudding mix
1 can (12oz) of coconut milk, frozen, thawed
½ cup salad oil (light flavored oil)
½ teaspoon vanilla
Preheat oven to 350°F.
Blend all ingredients except coconut milk for one minute.
Add thawed coconut milk.
Grease a 9” x 13” pan.
Pour mixture into greased pan and bake at 350°F for 35-40 minutes.
After cake has cooled, sprinkle powdered sugar as desired.
— OPTIONAL COCONUT MILK TOPPING —
1 stick of butter
1 cup of shredded coconut
¾ cup milk
¾ cup sugar
Put all of the ingredients in a small pot.
Turn on the stove, medium heat.
Cook milk, sugar and butter on medium heat until thick.
Turn off the stove and add coconut.
You may have to thicken with corn starch.
Let the topping cool before adding it to the cake.