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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Coconut cake recipe given to me by my great aunt. Ingredients:
1 cup water |
1 (18.25 ounce) package white cake mix |
1 tablespoon white sugar |
1/3 cup vegetable oil |
1 (14 ounce) can coconut cream |
1 cup heavy whipping cream |
1/2 teaspoon coconut extract |
3 eggs |
1 (14 ounce) can sweetened condensed milk |
1 cup flaked coconut |
Directions:
1. Preheat oven to 350 degrees F
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring.
4. Beat for 2 minutes and pour into 9x13 inch pan.
5. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
6. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth.
7. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks.
8. Pour milk mixture over, allowing it to soak into the cake.
9. Refrigerate for several hours or overnight.
10. In a large bowl, whisk cream until soft peaks form.
11. Add sugar and continue whipping until stiff.
12. Spread over cooled cake.
13. Sprinkle top with flaked coconut.
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