Coconut Cream Cake

Ingredients

• 1 (15.25 ounce) package white cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 0.5 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

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
2. 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. Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.
4. 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. 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.