Coconut Cream Cake
Ingredients
- 1 (15.25 ounce) package white cake mix
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- ½ teaspoon coconut extract
- 1 (14 ounce) can sweetened cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1 cup flaked coconut
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- 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.
- Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.
- 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.
- 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.
Source
Original recipe: View Original
