Well....here it is. I hope I didn't forget anything. I think I waited too long, after developing it, to write it...I need to stay more on top of things next time ;0)
Cin's Version of Italian Crème Cake 2007
1-box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix [Do Not go by directions on box, we're just using the cake mix]. 1-12oz Can Sprite Zero [0-sugar, 0-carbs, 0-caffeine] 2 Egg Whites [I used Egg Beaters Egg Whites] 2-T Lime Juice
Coconut Flakes
1/2-Can of Coconut Milk [approx. 6-3/4 ounces] Toasted Coconut Flakes Glaze 1-c Powdered Sugar, 1-t Butter Extract and Lime Juice; all whisked together w/enough of the lime juice to make it as thick or thin as you want.
Pre-heat oven 370dF Spray Pam or Grease & lightly Flour a 9x13-inch cake pan [if using glass lower the temp. to 350dF]
Mix all ingredients together w/mixer on medium speed and blend for 2-minutes. Pour into prepared pan and bake for 30-minutes. At the end of 30-min's open oven and sprinkle coconut flakes all over top of cake then finish baking another 3 to 4-minutes. Remove cake and poke holes in it w/a fork or long end of a wooden spoon [depending on how large you want holes, I used a large fork]. Pour/drizzle the coconut milk over the top of cake, letting it soak into the holes. Drizzle 1/2 of the Glaze over top of cake, sprinkle w/the toasted coconut flakes and then drizzle the rest of the glaze over all.
This is a very moist cake, refrigerate left over cake. It's also good served w/a dollop of whipping cream on top....but not really needed.
NOTE: Would also be good made with a White cake mix. Also, how about a Betty Crocker Super Moist Lemon Cake Mix and add some lemon zest to the cake mix and/or the glaze. May God hold you in the palm of His hand, And Angels watch over you...Cin(\0/)