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Enjoy this recipe from Church Suppers.
Submitted by: Sharon Tillman
from Hampton, VA
18-1/2 oz. pkg. white cake mix with pudding
3 eggs
1/3 c. oil
1 c. water
1/2 t. coconut extract
14-oz. can sweetened condensed milk
15-oz. can cream of coconut
1 c. heavy whipping cream
1 T. white sugar
1 c. sweetened, flaked coconut
Mix together cake mix, eggs, oil, water and coconut extract; beat for
2 minutes. Pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near center of cake tests clean. Combine condensed milk and cream of coconut; stir until smooth. With a large fork, poke holes in even rows all over cake; pour milk mixture over top. Refrigerate for several hours or overnight. In a large bowl, beat cream until soft peaks form. Add sugar; beat until stiff. Spread over cooled cake; sprinkle with coconut. Serves 24. | |
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Mix together cake mix, eggs, oil, water and coconut extract; beat for
2 minutes. Pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near center of cake tests clean. Combine condensed milk and cream of coconut; stir until smooth. With a large fork, poke holes in even rows all over cake; pour milk mixture over top. Refrigerate for several hours or overnight. In a large bowl, beat cream until soft peaks form. Add sugar; beat until stiff. Spread over cooled cake; sprinkle with coconut. Serves 24. |
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