Midwestern Recipe: Coconut Cake

I have tried many different recipes for coconut cake. I like my cake to be very flavorful and I think this recipe is the best I have tasted. I made this for a small dinner party on Saturday night and it was a crowd pleaser. I made it with two round cake pans, but it would be just as delicious in a 9x13, but you might not need to use as much whipping cream for the frosting.

1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
3 cup heavy whipping cream
3 tablespoon white sugar
1 bag of coconut

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. Store in the refrigerator.