Monday, March 23, 2009
Coconut Cream Cake
If you love coconut and cake, then I'm sure you will pass out and die over this cake...A few weeks back, the Relief Society from my ward had the big RS Birthday and there were 6 different kinds of cake. I only tasted 2, but this is the BEST coconut cake I have ever put into my mouth and so SIMPLE! * 1 package white cake mix * 3 eggs * 1/3 c vegetable oil * 1 c water * 1/2 teaspoon coconut extract * 1 (14 oz) can coconut cream * 1 (14 oz) can sweetened condensed milk * 1 c heavy whipping cream (I'm pretty sure the lady who made this cake just used cool whip but I don't know...) * 1 tablespoon white sugar * 1 c flaked coconut 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. 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. 3. 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 (make sure you don't poke holes all the way to the bottom). Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. 4. 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. ENJOY! This cake so delicious in your mouth!