Coconut Cream Cake

easy PREP TIME 15 min | COOK TIME 35 min servings 0

1 (18.25oz) white cake mix package

3 eggs

1/3 cup La Fe Vegetable Oil

1 cup of water

1/2 tsp coconut extract

1 (14oz) can La Fe Sweetened Cream of Coconut

1 (14oz) can La Fe Sweetened Condensed Milk

1 cup heavy whipping cream

1 tbsp white sugar

1 cup La Fe Flaked Coconut

STEP ONE

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
STEP TWO

In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
STEP THREE

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.
STEP FOUR

In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.