COCONUT CREAM CAKE

FOR THE CAKE:
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
FOR THE COCOCUT CREAM FROSTING:
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch pan.

In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into prepared pan.

Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

TO PREPARE THE TOPPING:
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. Set aside.

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.

TO PREPARE THE COCOCUT CREAM FROSTING:
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.