Shelly's Recipe

* COCONUT CREAM POKE CAKE*

Category: Cakes from Cake Mixes

1 pkg white cake mix (do not use the pudding added)
1 tsp coconut extract, optional
3 eggs
1/3 cup oil
1 cup water
1 tsp coconut extract
1 (15 oz) can Coco Lopez coconut cream (not coconut milk)
1(14 oz) can sweetened condensed milk
1 1/2 cups heavy 35% whipping cream
2-3 tbsp confectioners sugar (or to taste)
1 cup flaked coconut

Preheat oven to 350. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan.

Beat the cake mix with the next 5 ingredients until smooth (about 3 minutes). Transfer to prepared baking pan. Bake for about 30 minutes or until the cake tests done.

Meanwhile in a bowl whisk the coconut cream with the sweetened condensed milk until well blended. As soon as the cake comes out of the oven pokes holes all over the cake using a small straw. Pour the milk mixture over the top and allow it to soak into the cake. Refrigerate the cake for a minimum 4 hours or overnight.

In a large bowl whip the cream until semi-stiff peaks form, then add in the confectioners sugar and continue beating until stiff peaks form. Spread over the top of the cold cake. Sprinkle flaked coconut over the top. Store cake in refrigerator.