Ingredients:

• 1 box white cake mix (18.25 oz)
• 3/4 cup whole milk
• 1/2 cup vegetable oil
• 3 whole eggs
• 1 TBS ube flavoring
• 1 can coconut milk (13.5 oz)
• 1 can evaporated milk (12 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 TBS vanilla extract
• Coconut flakes, for topping
• Nonstick cooking spray or vegetable oil

Directions:

• Preheat oven to 350°F / 180°C.
• In a large mixing bowl, vigorously whisk together the cake mix, milk, oil, eggs, and ube flavoring for about 3 minutes until totally incorporated.
• Grease a 13×9 baking pan with cooking spray, or a light coating of vegetable oil. Pour the batter into the prepared pan, and bake for around 25 minutes. Let cool.
• Meanwhile, mix together the coconut, evaporated, and condensed milks. Generously pour over the cooled cake, ensuring all of the cake is evenly soaked in liquid.
• In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip on high speed for around 4 minutes, until stiff peaks are formed.
• Spread the whipped cream evenly over the soaked cake.
• In a dry pan over low heat, toast the coconut flakes until lightly browned and fragrant. Let cool completely.
• Sprinkle the toasted coconut flakes over the cake.
• Enjoy! :-)