Double Coconut Cake - cooking recipe

Ingredients

Cake
18 1/4 ounces white cake mix
1/2 teaspoon coconut extract
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 teaspoon coconut extract
13 1/2 ounces coconut milk (not lite)
14 ounces sweetened condensed milk (not lite)
2 cups sweetened flaked coconut, toasted
Frosting
2 cups cream, stiffly beaten with
2 tablespoons powdered sugar

Preparation

Preheat oven according to box instructions.
Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients.
Bake according to pan size and cool on wire rack for 5 minutes.
Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top.
If making a layer cake poke holes in both layers. (Tips: We thought the thin bamboo skewer made the best holes. First dip skewer into coconut milk mixture to prevent cake from being pulled out of holes, then poke cake.).
Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake.
Cover and refrigerate until completely chilled.
Save remaining coconut sauce for pancakes, it makes a delicious syrup.
Frost 9\" by 13\" cake with favorite topping or whipped cream and sprinkle with coconut flakes.
Refrigerate.
If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
Frost.
Carefully layer second cake on top.
Frost, sprinkle with flakes and refrigerate until cake is to be served.