Costa Rican Cream Cake Recipe
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Costa Rican Cream Cake

CAKE
1 package pudding included yellow cake mix
1 cup water
1/3 cup oil
3 eggs

SAUCE:
1 cup whipping cream
1/3 cup rum or 1 tsp rum extract
1 can sweetened condensed milk
1 can evaporated milk (12 oz)

TOPPING:
1 cup whipping cream
1/3 cup toasted coconut
1/3 cup chopped macadamia nuts

Heat oven to 350F. Grease a 9x13 inch pan. In large bowl, combine all cake ingredients on low until moistened, then beat on high for 2 minutes. Pour into greased dish. Bake at 350 for 25-35 minutes or till toothpick comes out clean. While cake is baking, in large bowl combine all sauce ingredients. Remove cake from oven; cool 5 minutes. Using long tined fork, pierce hot cake pan ever 1-2 inches.

Slowly pour sauce mix over cake. Refrigerate cake for at least 3 hours to chill. Cake will absorb most of sauce mixture. Before serving, in small bowl beat 1 c. whipping cream till stiff peaks form. Sprinkle with coconut and nuts. Store in fridge. Tip: to toast coconut, spread in thin layer on plate. Microwave on low for 4 1/2-8 minutes or until light golden brown, tossing with fork after each minute.

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