Everyone commented on this coconut milk cake after tasting it a few nights ago at a family get-together. They all said they loved the taste and liked that it was "something different." I like the flavor of coconut -- fresh coconut, coconut milk -- but I despise dried, flaked coconut. I'm cringing at the thought of it. So I catered this cake to my taste. If you want to decorate yours with dried coconut, knock yourself out.
1 white cake mix
1 package coconut pudding mix (I used Jell-O brand)
1 can coconut milk, refrigerated for several hours*
1 c. sour cream
3/4 c. oil (I used canola)
3 c. powdered sugar
1 tsp. vanilla
Mix dry ingredients. Open can of coconut milk and scoop out cream. Cream rises to the top during refrigeration. About half the can will be cream. Set cream aside. Measure remaining coconut liquid and add water to equal 3/4 cup. Add liquid to dry ingredients, along with sour cream, oil and eggs. Mix well, then pour into desired pan/pans (sprayed with cooking spray). Bake at 350 degrees for 30 minutes. Don't overbake or cake will be dry. As soon as toothpick inserted in middle comes out clean, take the cake out. Meanwhile, beat coconut cream with powdered sugar and vanilla until thickened. Use icing as desired.