I don't know if you should make this cake. If you have great self-discipline then proceed. But I am telling you it is addictive. It sits on the counter calling your name after you have had a piece. And although you have eaten more than enough it still calls your name. So you take a plastic spoon and discreetly scrape around the dish to innocently clear out the coconut cream-soaked bits of cake left after pieces are scooped up. You then will immediately throw away the plastic spoon thinking that will take care of any future (you know, future meaning 5 minutes from now) nibbles but soon you are getting another plastic spoon eating more bits of this lovely cake.
It is such a pretty cake in fact it was too pretty for a Super Bowl dinner--it is more fitting for a tea party or a birthday party. Lori never should have brought this cake to my house. She does this because she is the skinny sister and can eat this whole cake and still zip up her jeans.
Here is the recipe--don't say I didn't warn you...
COCONUT CREAM CAKE
1 yellow cake mix
1/2 cup oil
1 cup water
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 can sweetened condensed milk
1 can cream of coconut
1 9 oz. carton whipped topping (Lori used non-fat Cool Whip)
2 pkgs. coconut
Preheat oven to 350 degrees. Mix cake ingredients together and beat well. Pour into a 9 x 13 greased pan. Bake according to directions on cake box. Remove from oven and punch holes on the top with toothpick.
Icing: While cake is hot, drizzle sweetened condensed milk and cream of coconut on top. Let cool. Spread whipped topping over cake and sprinkle with coconut. Refrigerate.