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
#### Directions:
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).
– Grease and flour a 9×13-inch baking pan.
2. **Prepare the Cake Batter:**
– In a large bowl, combine the cake mix, water, eggs, oil, and coconut extract.
– Beat with an electric mixer on low speed until moistened.
– Increase to medium speed and beat for 2 minutes.
– Pour the batter into the prepared baking pan.
3. **Bake the Cake:**
– Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
4. **Prepare the Milk Mixture:**
– While the cake bakes, mix the cream of coconut and sweetened condensed milk in a medium bowl until smooth.
5. **Soak the Cake:**
– After removing the cake from the oven, poke holes evenly across the warm cake using a large fork or chopsticks.
– Pour the milk mixture over the cake, allowing it to soak in.
– Refrigerate for at least 2 hours or overnight.
6. **Prepare the Whipped Cream:**
– In a chilled glass or metal bowl, beat the heavy cream with an electric mixer until frothy.
– Gradually add sugar and continue beating until soft peaks form.
7. **Assemble the Cake:**
– Spread the whipped cream over the cooled cake.
– Sprinkle with flaked coconut.
#### Tips:
– **Chill the Utensils:** Chilling the bowl and beaters used for whipping the cream can help it whip up faster and stay firm longer.
– **Soaking Time:** For best results, allow the cake to soak overnight to ensure it fully absorbs the milk mixture, making it extra moist and flavorful.
Enjoy this heavenly Coconut Cream Cake as a special treat for any occasion!