Coconut Cream Cake

• 1 pkg. white cake mix with pudding
• 3 eggs
• 1/3 c. oil
• 1 c. water
• 1 Tbsp. sugar (goes in whipping cream)
• 1/2 tsp. coconut flavoring
• 1/2 can cream of coconut syrup (can be found in liquor department)
• 1 (14 oz.) can sweetened condensed milk
• 1 (8 oz.) carton whipping cream
• 1 c. flaked coconut

1. Preheat oven to 350u0b0.
2. Combine and beat together for 2 minutes the cake mix, eggs, oil, water and coconut flavoring.
3. Bake for 30 minutes in a 13 x 9-inch greased pan.
4. Mix together until smooth the coconut syrup and condensed milk.
5. Poke holes in warm cake with fork.
6. Pour syrup-milk mixture over cake.
7. Set in fridge overnight.
8. Beat whipping cream.
9. Frost top of cake with whipping cream; sprinkle with coconut.
10. Serve chilled.
11. Enjoy!

white cake, eggs, oil, water, sugar, coconut flavoring, cream of coconut syrup, condensed milk, whipping cream, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986913 (may not work)