Lately I've realized how delicious coconut is.
Not the cheap imitation stuff, but real coconut and coconut flavoring.
I've also grown to enjoy the gritty texture coconut shavings and chips add to desserts, particularly ones that involve chocolate!
After browsing LaFe's website looking for inspiration for what I wanted to make, I found their recipe for Coconut Cream Cake!
Naturally, I have to share the wealth with you! Check it out!
1 (18.25oz) white cake mix package
1/3 cup La Fe Vegetable Oil
1 cup of water
1/2 tsp coconut extract
1 (14oz) can La Fe Sweetened Cream of Coconut
1 (14oz) can La Fe Sweetened Condensed Milk
1 cup heavy whipping cream
1 tbsp white sugar
1 cup La Fe Flaked Coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 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 sweetened 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.