Coconut Creme Cake
I tried out this recipe for Easter and I have to say, this was the best coconut cake and I have tasted! It was so moist, everyone was bragging on it. This recipe is so good I have to share...enjoy.
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 container of Whip Cream ®
1 cup flaked coconut
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch rounds.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
2.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. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
3.Use container of of Cool Whip ® to frost and then sprinkle the coconut over top.
- Do not poke holes through the bottom of the cake.
- Be sure to let it set overnight, the longer you let it set the moister it is
- Pour milk mixture *slowly* so it has time to sink in
- Served best chilled