Coconut Cream Cake

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.

Step 2
Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Step 3
Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.

Step 4
Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.

Step 5
Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.