As a little girl growing up in Brazil, I used to eat coconut cake all the time. It was always a special day when my mom packed a piece in my lunch box. We also used to bring the cake along in the cooler when we went camping as a family. And best of all, this delicious coconut treat was often served at my friend’s birthday parties!
As an adult, I still find myself enjoying this cake, and my kids love it, too. They get so excited to open their lunches and find a sweet piece of cake inside. So, I started a tradition of making this cake every time we go on a picnic. It makes the kids happy. Plus, it is super convenient for me because I can make the cake a day or two ahead of time, and it’s so easy to transport!
You can find coconut milk in the Asian foods aisle of your grocery store. The shredded coconut is usually in the baking aisle right by the chocolate chips.
Start by preparing and baking the cake according to the instructions on the cake mix box. Leave it to cool in the baking pan. Meanwhile, in a medium bowl, whisk together the sweetened condensed milk and the coconut milk until well combined.