Delicious coconut cream cake recipe

It is true, I have found the best recipe for coconut cream cake. This cake is so delicious it practically melts in your mouth.

You will need the following:

• one package of white cake mix totaling 18.25 ounces
• three eggs
• one third cups of vegetable oil
• one cup of water
• one half teaspoon of coconut extract
• one fourteen ounce can of coconut cream
• one fourteen ounce can of sweetened condensed milk
• one cup of heavy whipping cream
• one tablespoon of white sugar
• one cup of flaked coconut

Directions:

• First you want to preheat your oven to 350 degrees and grease and flour a 9×13 inch pan, or you can use PAM which is what I used without the flour.
• Next, in a large bowl mix the cake mix, eggs, oil, water, and coconut flavoring and beat for two minutes.
• After it is smooth pour the batter into the 9×13 inch pan and bake for about 30 minutes or until you insert a toothpick into the middle of the cake and it comes out clean.
• Next, in a medium bowl combine the coconut cream with the sweetened condensed milk and stir both until smooth.
• When the cake comes out of the oven, poke holes into it in even rows using a large fork or chop sticks if you have them.
• Pour the milk mixture over the cake allowing it to soak in. Immediately refrigerate for several hours or overnight.
• I just used pot holders to place under the cake pan to keep it from melting the plastic in the refrigerator.
• Lastly, in a large bowl whisk the cream until soft peaks.
• Add the sugar and continue whipping until it becomes stiff.
• Next spread the topping over the cooled cake and sprinkle the top with flaked coconut.
• Now you have a delicious treat that almost tastes like coconut cream pie.

Happy baking everyone.