Costa Rican Cream Cake
|Yellow cake mix||18 1⁄4 Ounce (1 Package, Plus)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Rum extract/1 teaspoon rum extract||1⁄2 Cup (8 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can, Not Evaporated)|
|Evaporated milk||12 Ounce (1 Can)|
|Coconut||1⁄3 Cup (5.33 tbs), toasted|
|Chopped macadamia nuts||1⁄3 Cup (5.33 tbs)|
Heat oven to 350°F.
Grease 13x9-inch baking dish.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour into greased baking dish.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
While cake is baking, in large bowl combine all sauce ingredients; blend well.
Remove cake from oven; cool 5 minutes.
Using long-tined fork, pierce hot cake in pan every 1 to 2 inches.
Slowly pour sauce mixture over cake.
Refrigerate cake at least 3 hours to chill.
(Cake will absorb most of sauce mixture.) Before serving, in small bowl beat 1 cup whipping cream until stiff peaks form.
Spread over cold cake.
Sprinkle with coconut and macadamia nuts.
Store in refrigerator.