Coconut Cream Cake

Instructions:

1/ Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2/ Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, coconut milk, vegetable oil, eggs, and coconut extract. Beat on medium speed until well blended, about 2 minutes.

3/ Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

4/ Make the Coconut Cream Filling: In a small bowl, mix the sweetened condensed milk and coconut milk until combined. Once the cakes are cool, use a fork to poke holes all over the tops of the cakes. Pour the coconut cream mixture evenly over both cakes, letting it soak in.

5/ Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped topping over it, then sprinkle with shredded coconut. Place the second layer on top and frost the entire cake with the remaining whipped topping.

6/ Add the Toasted Coconut: Sprinkle the toasted shredded coconut over the top of the cake for a beautiful garnish.

7/ Chill and Serve: Refrigerate the cake for at least 2 hours before serving to let the flavors meld.

This Coconut Cream Cake is rich, moist, and packed with coconut flavor—perfect for coconut lovers!