Coconut Cream Cake

Ingredients

• 1 package white cake mix , 15.25 ounce
• 1 cup water
• 3 eggs
• 0.33 cups vegetable oil
• 0.5 teaspoons coconut extract
• 1 can sweetened cream of coconut , 14 ounce
• 1 can sweetened condensed milk , 14 ounce
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup flaked coconut

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

2. 2

   Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

3. 3

   Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.

4. 4

   Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.

5. 5

   Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.