Coconut Cream Cake I recipe
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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
Nutrition Info
- 287.9 caloriescarbohydrate: 36.6 gcholesterol: 42.4 mgfat: 14.6 gfiber: 0.5 gprotein: 3.5 gsaturatedFat: 7.5 gservingSize: -sodium: 189.6 mgsugar: 30.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut Cream Cake I
Directions
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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.