Coconut Cream Cake
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9×13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 inch pan.
Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
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.
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.