Ingredients
Cake:
1 white cake mix
3 eggs
1/2 c. melted butter
1 c. milk or water or buttermilk or sourcream
1/2 tsp. coconut extract
Mixture:
1 14 oz. can coconut cream (NOT coconut milk, it is used to make pina coladas and is a sweet thick syrup)
1 14 oz. can sweetened condensed milk
Topping:
1 cup whipping cream
1.5 cups flaked coconut
Preparation
Cake: Mix according to cake mix directions. Pour into greased 9 x 13 glass pan. Bake until done at 350. With a skewer, poke the cake thoroughly with holes and pour the following mixture over the HOT cake.
Mixture: Combine and pour all of it over cake. Spread it around as it soaks it. Cover cake and let refrigerate for several hours or overnight. It is better after 2 days according to some discriminating tasters.
When ready to serve: Topping: Whip cream till thick, sweeten if desired with 1 tsp sugar. Combine with coconut and spread on cake. If desired, toast 1/4 cup of coconut for sprinkling on top
