NOTE: This cake is very moist and luscious and has the similarity of pudding cake. Topped with whipped topping and soft grated coconut, the flavor of cream and coconut is enjoyed from top to bottom.
butter
flour
1 Duncan Hines Moist Deluxe Classic White cake mix
3 large eggs
1 1/3 cups water
¼ cup mild olive oil
1 teaspoon coconut extract
1 can cream of coconut
1 can sweetened condensed milk
1 (16-ounce) container Cool Whip,
or 3 cups whipped cream
1 cup shredded coconut
1. Preheat oven to 350 degrees. Butter a 13 inch by 9-inch cake pan and dust with flour.
2. Combine cake mix; eggs, water, oil, and extract. Mix cake by hand just until blended. Pour batter into cake pan and spread out evenly. Bake for 28 to 30 minutes, or until cake bounces back when touched.
3. In a medium bowl, combine the cream of coconut and the condensed milk; stir together until blended. While cake is still warm, poke holes all over the cake using a fork. Pour the coconut/milk mixture over top of cake, letting it seep down through the holes. Let stand for few minutes until cooled, and mixture has seeped down into cake.
4. Spread whipped topping over top of cake and sprinkle with coconut. Keep refrigerated. Makes 12 servings.
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