Coconut Cake

Ingredients:

Cake:

1 Box of White Cake Mix

4 Eggs

1/3 cup of Oil

1 1/4 cups of Coconut Milk

Filling:

Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Directions:

1. HEAT oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
2. PREPARE and bake cake as directed on package using oil, coconut milknand eggs. Cool cakes in pans for 10 minutes. Remove from pans. Place on racks to cool completely, about 20 minutes. Cut the cake into two even peices and place the filling in the middle. Frost the cake.