Coconut Cream Cake

• FOR THE CAKE:
• 1 cup Coconut Milk
• 1 box Cake Mix, White Or Golden, 18 Ounce Box
• 1 box Vanilla Instant Pudding Mix (3 Oz Box)
• 1/4 cups Canola Oil
• 1/2 cups Unsweetened Applesauce
• 1 teaspoon Vanilla Or Coconut Extract (optional)
• FOR THE FILLING:
• 1 box Coconut Pudding Mix, Cook And Serve Type (170 Gr Box)
• 3 cups Soy Milk
• 1/2 cups Unsweetened Shredded Coconut
• FOR THE TOPPING:
• 1 cup Nutriwhip (or Any Dairy Free Heavy Cream)
• 1/4 cups Granulated Sugar
• 1/2 teaspoons Coconut Extract
• 1 cup Toasted Coconut For Decorating

1. Note, you need to chill your can of coconut milk prior to starting this recipe. It should be well chilled before starting.
2. Preheat the oven to 350 F and grease two 9-inch cake pans with dairy free cooking spray. Set aside.
3. Open the chilled coconut milk can and scoop out the solid part. Set aside for use another use. In a large bowl, place the cake mix, instant pudding powder, coconut liquid from can, oil, applesauce and vanilla if using. Beat on high speed for two minutes until well combined and batter is thick.
4. Pour batter into prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Then remove it from the oven and let cakes cool to room temperature in the pans. Then chill in the freezer for one hour.
5. Meanwhile, prepare the filling. In a heavy bottom medium sauce pot, combine pudding mix, soy milk and shredded coconut. Whisk to combine then place on medium heat and cook while stirring constantly to prevent burning. Once mixture thickens, remove it from the heat and put pudding into a large bowl and set aside to cool. Place plastic wrap on the surface of the pudding to prevent a skin from forming.
6. When filling is cooled, remove cake pans from freezer. Let them sit for 5 minutes. Remove cakes from pans and slice in half horizontally to create two layers out of each cake. Set aside all four layers while you prepare the topping.
7. Place Nutriwhip in a chilled bowl and whisk at high speed. Gradually add sugar and extract. Beat for two minutes or until stiff peaks form. Remove one cup of the mixture and add it into the filling. Set aside the remaining topping.
8. Assembly:
9. Place one cake layer on a plate. Add one third of the filling and spread it to within a half inch of the edge. Top with the second cake layer. Pour another third of the filling and spread it out as you did on the first layer. Then top it with the third layer of cake. Pour the remainder of the filling over it and spread it out as you did on the first layer. Then top with fourth cake layer. Cover entire cake with the reserved whipped topping. Decorate using piping and toasted coconut. Chill before serving.

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Taken from tastykitchen.com/recipes/desserts/coconut-cream-cake/ (may not work)