Coconut Cream Cake I

Ingredients

• 1 cup coconut or flaked
• 14 ounce full fat coconut cream canned
• 0.5 teaspoon coconut extract 
• 3  eggs 
• 1 cup heavy whipping cream 
• 14 ounce condensed milk sweetened canned
• 0.3 cup vegetable oil 
• 1 cup water 
• 18.3 ounce duncan hines classic decadent cake mix white
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan
• oven
• whisk
• toothpicks
• chopsticks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan.
3. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
4. 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.
5. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
6. In a large bowl, whisk cream until soft peaks form.
7. Add sugar and continue whipping until stiff.
8. Spread over cooled cake.
9. Sprinkle top with flaked coconut.