Coconut Cream Cake I
cake, cream, milk, whipping cream, eggs, coconut, sugar
Ingredients
1 (18.25 ounce) package white cake mix 3 eggs 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 cup heavy whipping cream 1 tablespoon white sugar 1 cup flaked coconut
Directions for Coconut Cream Cake I Recipe
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 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. 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. 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.
Read the full directions on Allrecipes.com
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Servings
1 - 9x13 inch pan
Tags
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