Very easy and lusciously rich, the paddle attachment makes the cake and later combines two of the three "milks." For the best results, use the whisk attachment to make freshly whipped cream, the third "milk" for the top just before serving. Cut your piece first or you may not get any once your family and friends taste this amazing cake. Allow time for refrigeration before topping and serving.
1 18.25-ounce package white cake mix, such as "Duncan Hines"
3 extra-large eggs
⅓ cup vegetable oil
1 cup water
1 teaspoon coconut extract
¼ cup sweetened flaked coconut
1 14-ounce coconut cream, such as "Coco Lopez"
1 14-ounce can sweetened condensed milk, such as "Eagle Brand"
1 cup heavy whipping cream
1 to 2 tablespoons sugar, granulated or powdered
1 cup sweetened flaked coconut
No nutrition information available
Preheat oven to 350°. Grease and flour a 9 by 13-inch pan.
In the mixer bowl, combine the cake mix with the eggs, vegetable oil, and water. Beat for two minutes per package directions. Gently mix in the ¼ cup coconut and the extract. Pour into prepared pan.
Bake for 30 minutes until the top springs back when touched and a toothpick comes out clean.
While the cake is baking, place the coconut cream and sweetened condensed milk in the clean mixer bowl and with the paddle attachment mix at a low speed until thoroughly combined.
Have ready a chopstick or another kitchen tool about the same size in diameter. Remove the cake from the oven and place on a cooling rack. Immediately poke holes into the cake about ¾ to 1-inch apart. Begin spooning the mixed "milks" over the cake and into the holes. Use it all.
Refrigerate covered for at least 6 hours or overnight.
In the clean mixer bowl, using the whisk attachment beat the heavy cream until soft peaks form. Gradually add the sugar and continue beating until stiff peaks. Do not overbeat or you will have sweet butter.
Spread the whipped cream over the cold cake and sprinkle with the 1 cup coconut (or more if you prefer). Serve shortly.
Refrigerate any leftovers.