Coconut Cream Cake

By SMorrissey

I think if you can't find the white cake mix with pudding (which is really hard to find) you can add the pudding to a plain white cake mix.

Ingredients

• 1 box white cake with pudding mix-NO substitutions has to have the pudding
• 3 eggs
• 1/3 cup oil
• 1 cup water
• 1/2 teaspoon coconut flavoring
• 1 cup of canned cream of coconut-(it's the one they use to make Pina Colada)
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce ) carton whipping cream
• 1 tablespoon sugar
• 1 cup flaked coconut

Preparation

Step 1

Combine cake mix, eggs, oil, water and coconut flavoring in mixing bowl.
Beat 2 minutes at medium speed. Pour into greased 13x by 9 inch cake pan.
Bake at 350 degrees for 30 minutes or according to package directions.
Mix cream of coconut syrup and condensed milk until smooth. Poke even rows of holes in warm cake with a 2 prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator overnight or several hours until well chilled.
Beat whipping cream until smooth peaks form. Sprinkle with sugar and beat until stiff but smooth.Frost top of cake and sprinkle with coconut.
Serve chilled. Makes about 12 servings.

Note: Cream of coconut syrup available in liquor departments of supermarkets.