Instructions: Combine the cake mix, eggs, oil and water in a bowl, mixing well. Stir in the coconut extract. Pour into a greased and floured 9x13-inch cake pan.

Bake at 350 degrees for 30 minutes or until cake tests done.

Mix the coconut syrup and condensed milk in a small bowl. Pour over the hot cake.

Let stand until cool.

Beat the whipping cream with the sugar in a mixer bowl until soft peaks form. Spread over the cake.

Top with the flaked coconut. Serve with fresh strawberries.

Note:
in my files ever since. Its a great recipe for summer weather because its served cold. We make it at The Doves Nest and serve it with fresh strawberries.

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