Coconut cream cake is an excellent addition to any party or social gathering. The sight of this cake is sure to turn heads. The taste is even more impressive and is sure to be the topic of conversation. Here are simple directions to make this tasty dessert.
Preheat the oven to 350 degrees F. If timed correctly, the oven will be ready around the same time that your cake preparation is ready.
Apply a thin layer of vegetable shortening to a 9x13 inch pan. You can also use a nonstick vegetable oil spray for this step. Be sure to cover the entire pan as this prevents the cake from sticking to it. Lightly sprinkle the pan with flour for a more effective nonstick surface.
Mix the eggs, oil, water, coconut flavoring and cake mix in a large bowl. Beat for three minutes until fully blended together. Pour the mixture into the greased pan and place in the oven. Bake the cake for 30 minutes.
Combine the coconut cream with the sweetened condensed milk in a medium bowl. When the cake is finished, take it out of the oven and place on the counter. Poke 18 evenly spaced holes on the cake. Pour the coconut cream/milk mixture over the cake, allowing it to soak into the holes. Let it sit in the refrigerator for at least two hours.
Whisk the cream until soft peaks begin to form. Add sugar and continue to whisk until the mixture becomes stiff. Spread this over the entire cake and sprinkle it with coconut flakes.