1 package of Coconut Cake Mix KING MIX
150mL cold water
2 tbsp oil (20mL)
– Preheat the oven to medium heat (180˚C – 356˚F) for 10 minutes.
– Add the cake mix KING MIX, the eggs, oil and cold water to a mixing bowl and mix for 5 minutes.
– Place the batter into a greased rectangular or round pan and bake in a preheated oven for 35 to 45 minutes.
-100g shredded coconut
-5 tbsp sugar
-250mL lactose free milk
-While the cake is in the oven, mix the shredded coconut with 100mL of lactose free milk.
-Add the sugar and the 150mL of lactose free milk to a pan and bring to boil, mixing well.
-Let it cool and add the previously rehydrated coconut.
-Remove the cake from the oven and poke it with a fork while hot.
-Cover the cake with the topping and sprinkle the coconut on top.
-To consume it cold, cut the cake into squares after covering it with the topping and the coconut. Wrap the pieces with foil and take it to the fridge to cool.