Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, blend together the lemon cake mix, 1 cup coconut milk, melted coconut oil, and eggs until smooth.
- Pour the batter into a greased 9×13-inch baking dish or a 2-quart casserole dish.
- Bake for 30-45 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
- Meanwhile, heat the diced mango and raw honey in a saucepan over medium heat until the mixture is warm and the honey is fully dissolved.
- Once the cake is baked, remove it from the oven and gently pierce the top with a knife. Pour the warm mango mixture evenly over the cake.
- Allow the cake and mango mixture to cool completely before proceeding to the next step.
- In a separate bowl, whisk together 3 cups of cold coconut milk with the coconut cream pudding mix until thickened.
- Spread the pudding mixture evenly over the cooled cake.
- Top the pudding layer with homemade whipped cream.
- Sprinkle the toasted macadamia nuts and dried pineapple over the whipped cream layer.
- Chill the cake in the refrigerator until ready to serve.
Homemade Whipped Cream Instructions:
- In a chilled mixing bowl, beat the heavy cream with an electric mixer until it begins to thicken.
- Gradually add in the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.
- Use immediately or store in the refrigerator until ready to use.
