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Ingredients
- 1 white cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1/2 teaspoon Coconut Extract
- 14 ounces cream of coconut
- 14 ounces sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 cup coconut flakes
Details
Adapted from myrecipemagic.com
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan OR two 8 inch rounds.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pourinto 9x13 inch pan OR 2 8 inch rounds.
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. (I only used 2/3 thirds of this mixture, using all of it left the cake mushy.
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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