Coconut Cream Cake

1 White Cake Mix, without pudding
1/1 tsp. coconut flavoring
1 c. canned cream of coconut (Found in the liquor department)
Sweetened condensed milk
Whipping cream
Sugar
1 c. flaked coconut, optional

Make white cake mix according to plan, but add the 1/2 tsp. coconut flavoring also. Pour into 9x13 pan and cook according to box directions. While baking, combine the sweetened condensed milk and the coconut syrup. When cake is done, poke even rows of holes in warm cake with 2-prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator until well chilled. Beat cream until soft peaks form. Sweeten with sugar and beat until stiff, but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.