Coconut Cream Cake
Ingredients
1 package white cake mix with pudding
3 large eggs
1/3 C. oil
1 C. water
1/2 tsp. coconut flavoring
1 C. can cream of coconut syrup
8 ounce carton whipping cream
1 Tbsp. sugar
1 C. flaked coconut
Cooking Instructions
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 350 for 30 minutes or according to package directions. Mix cream of coconut syrup and condensed milk until smooth. Poke even rows of holes in warm cake with 2 prong serving fork. Pour syrupmilk 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 top of cake and sprinkle with coconut. Serve chilled, cut into squares.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)