Coconut Cake

Preheat oven to 350°. Grease and flour a 9x13 inch pan. (For stacked round cake see below.) In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweeteneed condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut. **If you want a beautiful stacked round cake - double the recipe and use four 8 or 9 inch round pans. Or using a single recipe, split the batter into three 8 inch pans.