Coconut Cream Cake Recipe

• 1 cup Water
• 550 gm White Cake Mix
• 1 tbsp White Sugar
• 1/3 cup Vegetable Oil
• 400 gm Coconut Cream
• 1 cup heavy Whipping Cream
• ½ tsp Coconut Extract
• 3 Eggs
• 400 ml sweetened Condensed Milk
• 1 cup Flaked Coconut

• Preheat the oven to 350°F. Butter and dust with flour a 9x13 inch pan.
• Take cake mix, eggs, oil, water and coconut extract in a bowl and beat well.
• Transfer the mixture into the prepared pan and bake for 30 minutes, or until the toothpick test is done.
• Mix coconut cream along with condensed milk in a bowl.
• Make holes on the cake using fork and pour the milk mixture over int. Let the mixture soak in. Then refrigerate for 6-7 hours or overnight.
• Beat whipping cream in a bowl forming into soft peaks.
• Put in sugar and beat until it is firm. Pour it over the cake.
• Top up with flaked coconut.
• Serve thereafter.