- 1 (18.25 ounce) package white cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon coconut extract
- 1 (14 ounce) can coconut cream
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 tsp. coconut extract
- 1 cup flaked coconut
In a large bowl, mix together cake mix, eggs, oil, water and 1 tsp. coconut extract. Beat for 2 minutes and pour into prepared pans. Bake according to directions on box, until a toothpick inserted into the cake comes out clean. Cool in pans on wire rack for 10 minutes, then turn out onto rack.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. Return cakes to pans and poke holes into them 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, whip cream until soft peaks form. Add sugar and coconut extract and continue whipping until stiff.
Carefully remove one cake layer from pan and frost with coconut whipped cream. Top with remaining cake layer, and frost top and sides of cake.
Sprinkle top with flaked coconut.











