Coconut Cream Cake I Recipe

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

In a large bowl mix together cake mix eggs oil water and coconut flavoring. Beat for 2 minutes and pour into 9x13 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.