Coconut Cream Cakecakes 1 pkg white cake w/pudding in mix 3 single eggs 1/3 cup oil 1 cup water 1/2 teaspoon coconut floavoring 1 cup can cream of coconut syrup 1 oz (8) carton whipping cream 1 tablespoon sugar 1 cup flakes coconut Combine cake mix, eggs, oil, water and coconut flavoring in mixing bowl. Beat 2 minutes at med. speed. Pour into 13 x 9 " cake pan. Bake at 350F for 30 minutes or according to package directions. Mix cream of coconut syrup and condensed milk until smooth. Pike even rows of h oles in warm cake with 2 prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator overnight or several hours until well chilled. Beat cream until soft peaks form. sprinkle with sugar and beat until stiff but smooth. Frost topof cake and springle with coconut. Serve chilled, cut into squares. |
