Coconut Cream Cake I Recipe

Ingredients <br>- 1 (18.25 ounce) package white cake mix <br>- 3 eggs <br>- ⅓ cup vegetable oil <br>- 1 cup water <br>- ½ teaspoon coconut extract <br>- 1 (14 ounce) can sweetened cream of coconut <br>- 1 (14 ounce) can sweetened condensed milk <br>- 1 cup heavy whipping cream <br>- 1 tablespoon white sugar <br>- 1 cup flaked coconut <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. <br>step 2: 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. <br>step 3: 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. <br>step 4: 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. <br>

Ingredients
- 1 (18.25 ounce) package white cake mix
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup water
- 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
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
step 2: 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.
step 3: 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 4: 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.

Mastodon Share