1 (1 lb., 2.25 oz.) pkg. white cake with pudding mix
3 eggs
1/3 c. oil
1 c. water
1/2 tsp. coconut flavoring
1 c. canned cream of coconut
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) carton whipping cream
1 tbsp. sugar
1 c. flaked coconut

Combine cake mix, eggs, oil, water and coconut flavoring in mixing bowl. Beat 2 minutes at medium speed. Pour into greased 13 x 9 inch cake pan. Bake at 350 degrees for 30 minutes or according to package directions. Mix cream of coconut and condensed milk until smooth.

Poke even rows of 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 top of cake and sprinkle with coconut. Serve chilled, cut into squares. Makes about 12 servings.