CALIFORNIA COCONUT CREAM CAKE

1 pkg white cake mix (1 lb 2.25 oz) white cake mix with pudding
3 eggs
1/3 cup oil
1 cup water
1/2 tsp coconut flavoring
1 cup canned cream of coconut syrup
1 can (14-oz) sweetened condensed milk
1 carton (8-oz) whipping cream
1 tbsp sugar
1 cup flaked coconut

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside.

Combine cake mix, eggs, oil, water, and coconut flavoring in a mixing bowl. Beat 2 minutes at medium speed of electric mixer. Pour into prepared cake pan. Bake at 350 degrees for 30 minutes or according to package directions.

Mix cream of coconut and condensed milk until smooth. Poke even rows of holes in warm cake with a 2 prong serving fork. Pour the milk mixture over top of cake allowing mixture to soak into the holes. Set in the refrigerator overnight or for several hours until well chilled.

Beat the whipping cream until soft peaks form. Sprinkle with the sugar and beat until stiff but smooth. Frost top of cake and sprinkle with the coconut. Serve chilled and cut into squares.

 Note: File Photo