1 pk White cake w/pudding in mix
3 x Eggs
1/3 c Oil
1 c Water
1/2 ts Coconut floavoring
1 c Can cream of coconut syrup
1 oz (8) carton whipping cream
1 tb Sugar
1 c Flakes coconut
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 350F for 30 minutes or according to package directions. Mix cream
of coconut syrup and condensed milk until smooth. Pike even rows of h
oles in warm cake with 2 prong serving fork. Pour syrup-milk 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 topof cake
and springle with coconut. Serve chilled, cut into squares.
Yields
12 Servings
