Coconut Cream Cake I

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 8 hrs 50 mins


• 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.