Going Bananas Over This Coconut Cake

“This is a wonderful refrigerator cake recipe given to me by my boss who got it from her relative from West Virginia,” Sara Bayon writes. “I know it is a winner because even those people who do not care for coconut love this cake. Once the warm weather arrives, I bake it many times as it is a cool, refreshing summer pleaser. I hope your readers will enjoy it.”

COCONUT CREAM CAKE

1 (1-pound 2.25-ounce) package white cake with pudding mix

3 eggs

1/3 cup oil

1 cup water

1/2 teaspoon coconut flavoring

1 cup canned cream of coconut syrup

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) carton whipping cream

1 tablespoon sugar

1 cup flaked coconut

Combine cake mix, eggs, oil, water and coconut flavoring in mixing bowl. Beat 2 minutes at medium speed. Pour into greased 13x9-inch cake pan. Bake at 350 degrees 30 minutes or according to package directions.

Mix cream of coconut syrup and condensed milk until smooth. Poke even rows of holes 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 top of cake and sprinkle with coconut. Serve chilled, cut into squares. Makes about 12 servings.