Ye Olde Recipe Box and Coconut Cake

I found this recipe box at a local TS. I had been looking for a wooden recipe box for a while and finally found one. It has been sitting on my studio shelf for a while because I couldn't decide what to paint on it. I thought about ginger people, Annies or bunnies but wasn't happy with any of these ideas so it kept sitting on my shelf. A couple of weeks ago I finally took it down and set it on my studio table; I opened it and closed it, turned it this way and that, you know, I studied it. I'm not sure how it happens but sooner or later an idea pops into my head for a piece and I go with it. This is a folk art design by Kim Klassen. I love it when a discarded piece and a design come together, even if it does take a while.

I love coconut cake, it's one of my favorite desserts. I hope you will try this recipe. It's been tested over and over again by my family and it turns out delish each time.

Coconut Cream Cake

Ingredients:
1 (18.25 ounce) packaged white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
The coconut cream is found in the mixed drink (cocktail drinks) aisle of the grocery store

Directions:
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
In a large bowl, mix together the cake mix, eggs, oil, water and coconut extract. Hand beat for 2 mins and pour into the floured pan. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.

In medium bowl, combine the coconut cream with the sweetened condensed milk and stir until smooth. When the cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour the cream mixture over, and allow it to soak into the cake. Allow to stand at room temp for 30 minutes and then refrigerate several hours or overnight.

In a large bowl, whisk whipping cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut. I like to grate some chocolate on top of the whipped cream.
You can use Cool whip for the topping if you prefer.
Note: I use only half of the cream mixture. The full amount makes the cake very heavy but very good!!