6 eggs
1 (15 ounce) can coconut milk
1 (12 ounce) package french vanilla pudding mix
2 1/4 cups boiling water
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup white sugar
1 cup vegetable oil
1 cup sweetened coconut milk
2 tablespoons coconut syrup
1 (1 pound) loaf white chocolate glazed cake, cut into 1 inch squares
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat eggs, coconut milk and vanilla extract until frothy. Stir in boiling water, baking soda, salt and oil. Blend in coconut milk, sugar, oil, sweetened coconut milk and coconut syrup. Fold into coconut mixture, stirring just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the icing, mix together white chocolate and 2 tablespoons coconut milk until smooth. Spread over cooled cake. Chill cake in refrigerator until serving.
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