sorry that's such a blurry photo. i was in a hurry to eat it.
I thought it fitting to end Coconut Craze Week with the recipe that got me thinking about coconut in the first place. How could I not be drawn in when the recipe called for coconut cream, coconut extract AND flaked coconut? A coconut-lover's dream! The fact that I had to search five different stores before finding coconut cream only built my anticipation for this gooey, creamy cake all the more. Incidentally, I have come to the conclusion that the main difference between coconut milk and coconut cream is that coconut milk is more widely available. Technically, coconut cream has less water than coconut milk, but the coconut milk I used for my Coconut Sticky Rice, seemed plenty thick. In the future (when I run out of the five cans of coconut cream I snatched up upon finding it), I think coconut milk will work just fine for this recipe.
After living and breathing coconut for the past week, it's safe to say, I'm good. No more obsessive thoughts about coconut, at least not for a while.
Coconut Cream Cake
1 package white cake mix
1 cup water
1/2 teaspoon coconut extract
14 oz can coconut cream
14 oz can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon sugar
1 cup flaked coconut