Coconut Cream Cake
Servings: 12
Equipment
- 1 9×13 Cake Pan
Ingredients
- 1 package pudding recipe white cake mix
- 3 eggs beaten
- 1/3 cup vegetable oil
- 1 cup water
- ½ teaspoon coconut extract
- 1 cup canned coconut cream or coconut milk
- 1 14-oz can sweetened condensed milk
- 1 cup whipping cream
- 1 tablespoon sugar
- 1 cup flaked coconut
- Fresh Strawberries
Instructions
- Combine the cake mix, eggs, oil and water in a bowl, mix well. Stir in the coconut extract. Pour into a greased and floured 9×13 inch cake pan.
- Bake at 350 degrees for 30 minutes or until cake tests done.
- Mix the coconut milk and condensed milk in a small bowl. Pour over the hot cake. Let stand until cool.
- Beat the whipping cream with the sugar in a mixer bowl until soft peaks form. Spread over the cake.
- Top with the flaked coconut.
- Serve with fresh strawberries.