Coconut Cream Cake I

• 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 sweetened cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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.
3. 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.
4. 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.

white cake, eggs, vegetable oil, water, coconut, cream of coconut, condensed milk, heavy whipping cream, white sugar, flaked coconut

Taken from www.allrecipes.com/recipe/17354/coconut-cream-cake-i/ (may not work)