Coconut Cream Cake

For Mother's Day, I made a nice coconut cream cake.  In the words of my boyfriend, "It tastes like it took a bath in coconut milk"!  In reality, it did!

  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

Directions 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round cake pans or one 9x13" 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. I put the cakes on cooling racks over baking sheets for easier cleanup and so they didn't get stuck to the pan!

 

 In a large bowl, whisk cream until soft peaks form.  Don't whip too long or it'll turn into butter! Add sugar and continue whipping until stiff.  Spread over cooled cake. Sprinkle top with flaked coconut.