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Wednesday, March 19, 2008

Coconut Cream Cake

1 packet white cake with pudding in mix
3 x eggs
1/3 cup oil
1 cup water
1/2 teaspoon coconut flavoring
1 cup can cream of coconut syrup
1 ounce (8) carton whipping cream
1 tablespoon sugar
1 cup flakes coconut

Combine cake mix, eggs, oil, water and coconut flavoring in mixing bowl. Beat 2 minutes at med. Speed. Pour into 13 x 9 " cake pan. Bake at 350 degrees f for 30 minutes or according to package directions. Mix cream of coconut syrup and condensed milk until smooth. Pike even rows of holes in warm cake with 2 prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator overnight or several hours until well chilled. Beat cream until soft peaks form. Sprinkle with sugar and beat until stiff but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.

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