Today I have added a simple recipe that uses a white cake mix and where the taste of coconut is not too overpowering. It is a sweet cake so cut back on your condensed milk if that bothers you. The longer it sits the more the moisture soaks into the cake. A lot of my friends seem to think it is a good cake for their fathers or father in-laws and I tend to agree. I took it around to my dads place and when I came back two days later he had eaten the whole thing. LOL!
- 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 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.