Coconut Cream Cake

• Cake:
• 1 white cake mix
• 3 eggs
• 1/2 c. melted butter
• 1 c. milk or water or buttermilk or sourcream
• 1/2 tsp. coconut extract
• Mixture:
• 1 14 oz. can coconut cream (NOT coconut milk, it is used to make pina coladas and is a sweet thick syrup)
• 1 14 oz. can sweetened condensed milk
• Topping:
• 1 cup whipping cream
• 1.5 cups flaked coconut

1. Cake:
2. Mix according to cake mix directions. Pour into greased 9 x 13 glass pan. Bake until done at 350. With a skewer, poke the cake thoroughly with holes and pour the following mixture over the HOT cake.
3. Mixture:
4. Combine and pour all of it over cake. Spread it around as it soaks it. Cover cake and let refrigerate for several hours or overnight. It is better after 2 days according to some discriminating tasters.
5. When ready to serve:
6. Topping:
7. Whip cream till thick, sweeten if desired with 1 tsp sugar. Combine with coconut and spread on cake. If desired, toast 1/4 cup of coconut for sprinkling on top

white cake, eggs, butter, milk, coconut extract, coconut cream, condensed milk, topping, whipping cream, flaked coconut

Taken from www.epicurious.com/recipes/member/views/coconut-cream-cake-50062687 (may not work)