Name: Coconut Cream Cake
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: White cake mix - 1 (15.25 ounce) package; Water - 1 cup; Eggs - 3; Vegetable oil - ⅓ cup; Coconut extract - ½ teaspoon; Sweetened cream of coconut - 1 (14 ounce) can; Sweetened condensed milk - 1 (14 ounce) can; Heavy whipping cream - 1 cup; White sugar - 1 tablespoon; Flaked coconut - 1 cup

Ingredients for - Coconut Cream Cake

1. White cake mix 1 (15.25 ounce) package

2. Water 1 cup

3. Eggs 3

4. Vegetable oil ⅓ cup

5. Coconut extract ½ teaspoon

6. Sweetened cream of coconut 1 (14 ounce) can

7. Sweetened condensed milk 1 (14 ounce) can

8. Heavy whipping cream 1 cup

9. White sugar 1 tablespoon

10. Flaked coconut 1 cup

How to cook deliciously - Coconut Cream Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

2 . Stage

Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

3 . Stage

Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.

4 . Stage

Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.

5 . Stage

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.