Chocolate Haupia (Coconut) Cake...

CAKE:
1 Chocolate Fudge Cake Mix
1 1/2 t Coconut Extract

HAUPIA PUDDING TOPPING:
2 13-14 oz cans Coconut Milk
1 C Sugar
1 t Salt
4 1/2 T Cornstarch
1 1/2 C Milk
1 t Vanilla Extract
1 t Coconut Extract

Make cake according to package directions, adding 1 1/2 t Coconut Extract to the batter. (optional... but do it!)  Spread in a 1/2 sheet, greased cake pan (15x18) and bake for the amount of time suggested on box for CUPCAKES, approx 15 min.  Cool cake for 20 minutes.

For topping, whisk coconut milk in a large saucepan and heat just until smooth and warm.  DO NOT HEAT at this point.  Remove from heat.  In a bowl, combine all dry ingredients,  Sugar. Salt. Cornstarch.  Mix well. Add milk and stir until dry ingredients are dissolved.  Return coconut milk to heat and whisk the sugar/milk mixture into it.  Stirring constantly, heat JUST until boiling.  Remove from heat and add vanilla and coconut extract.  Let cool stirring occasionally to keep smooth for about 20-30 minutes.  Stir immediately before spreading on warm cake.  Chill the cake for at least 4 hours.  Serve as is or add toppings such as shaved chocolate, chocolate whipped cream, toasted coconut or strawberries.

(This is an original creation born out of my love for Coconut, traditional Hawaiian Haupia Pudding (which I always want SWEETER) and Chocolate!  I made educated additions and extractions from numerous recipes until I tweaked this dessert to my liking.  That doesn't mean EVERYONE'S liking... There are some... GASP! Coconut haters in my house.  COUGH... James!  ;)  But it's yummy! Da kine... ONO!)