1 package chocolate fudge or devil’s food cake mix
1 can (400 mL) Thai Kitchen® Coconut Milk, well stirred
1 tablespoon vanilla extract
1/4 cup flaked coconut, toasted
1/2 (125 mL) cup sugar
1/4 (50 mL) cup milk
3 tablespoons (45 mL) butter
1/2 cup (125 mL) semi-sweet chocolate chips
1 teaspoon (5 mL) vanilla extract
PREHEAT oven to 350°F, 180°C. Mix cake mix, coconut milk, eggs and 1 tablespoon vanilla in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Pour into greased and floured 12-cup Bundt pan.
BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
MEANWHILE, prepare Glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon vanilla until chips are melted. Spoon glaze over cooled cake. Sprinkle with toasted coconut. Let stand until glaze is set.