Prepare cake according to your favorite recipe or box mix and bake in a 9×13 pan.
In a medium bowl, combine DREAM™ Ricemilk Horchata Traditional, non-dairy sweetened condensed milk and full fat coconut milk. Whisk until smooth.
Use a fork or skewer to poke holes over the entire surface of the baked cake all the way to the bottom. You want to make space for the milk mixture to soak into the cake. The more holes the better!
Pour milk mixture over the top of the cake and use a spatula to help spread it into the holes and around the sides of the cake. Leave cake at room temperature for 15-30 minutes to allow all of the milk to soak into the cake. Cover and chill for at least 2 hours.
Meanwhile, make the topping. Use an electric mixture to beat the chilled coconut cream on high speed until the cream has thickened, about 2-3 minutes. Add powdered sugar, vanilla extract and ground cinnamon. Beat for an additional 2-3 minutes until mixture is light and fluffy and holds soft peaks. Spread topping evenly over the top of the chilled cake.
Combine 2 tablespoons granulated sugar and additional 1/2 teaspoon ground cinnamon and sprinkle over the top of the finished cake.
Serve cake with fresh berries or fruit if desired. Makes 24 servings.
* Either dairy-free scratch or boxed mix cakes are suitable. For more Horchata flavor, use Rice DREAM™ Horchata in place of water or milk when preparing the cake.
** Sweetened condensed oat or coconut milk can be found at many groceries stores or online. If unavailable, use an additional 1/2 cup of full fat coconut milk plus 1/4 cup maple syrup or agave.
*** From a can of full fat coconut milk chilled overnight