Recipe Coconut Cream Cake I (Cake)

Required Ingredients:

• 1 (18.25 ounce) package white cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1/2 teaspoon coconut extract
• 1 (14 ounce) can coconut cream
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup flaked coconut

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring.
• Beat for 2 minutes and pour into 9x13 inch pan.
• Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth.
• When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks.
• Pour milk mixture over, allowing it to soak into the cake.
• Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form.
• Add sugar and continue whipping until stiff.
• Spread over cooled cake.
• Sprinkle top with flaked coconut.

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