Coconut Cake

So for my first post I am not even putting one of my own recipe on here how lame huh? Oh well this one is just to good to be true.

Credit: Cristy Clayton

1 Box White Cake Mix
Coconut Extract
1 Can Coconut Milk or Cream
1 Can Sweetend Condensed Milk
1 Small Pkg. Coconut
1 16 oz. Carton Heavy Cream
Powdered Sugar

Mix cake mix according to direction on box adding 1 tsp. Coconut Extract to the batter. Bake in a 9X13 pan or in layers according to direction on box.

While cake is baking, mix together cocnut milk (shake before opening) & sweetend condensed milk. Set aside.

You can go ahead and mix your topping if you'd like and keep it in the fridge until ready to frost. To do so, combine heavy cream with 2 tsp. coconut extract and 5 tbsp powdered sugar. Use you mixer on high until stiff peaks form on beaters.

Back to the cake. Remove from oven when toothpick inserted in center comes out clean. While cake is still hot, poke holes all through out using a toothpick or wooden skewer. Do not allow cake to cool. next, pour coconut milk/sweetened milk mixture over cake. Let soak in. Once most of the mixture has been absorbed, place the cake in the refrigerator. Check on it whenever to see if all the mixture has absorbed. Once it has ,you can frost it and top it with coconut.

The cake is best refrigerated for 8 hours or overnight before serving. Sprinkle the top with coconut either plain, toasted, or a combo of both. I prefer toasting or a como. I haven't tried it plain, but I'm sure it is good plain. To toast coconut, put it on a jelly roll pan in a 350 degree oven. Keep lose eye on it, shaking to redistribute as needed. Should take about 10 min. Enjoy!