Coconut Cream Cake

1 white cake mix with pudding added
3 eggs
1/3 C. oil
1 C. water
1/2 t. coconut extract

Mix all ingredients with an electric mixer for 3 minutes. Bake in a greased 9x13" pan at 350° for 30 minutes. Cool 10 minutes; glaze in pan while still warm.

Glaze:
1 (14 oz.) can sweetened condensed milk
1 C. canned cream of coconut

Mix both ingredients till smooth. Poke holes in cake with wooden skewer or toothpick. Spoon glaze over warm cake. Refrigerate several hours or overnight. Frost before serving.

Frosting:
1 (8 oz.) carton whipping cream
1 T. sugar
1 C. flaked coconut

Beat whipping cream with an electric mixer on high speed until soft peaks form. Sprinkle with sugar; beat until stiff. Frost cake & sprinkle with coconut; chill.

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