Coconut Cream Cake

I got this recipe from allrecipes.com

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 melted butter
• 1 cup water
• 1/2 teaspoon coconut extract
• 14 oz. coconut cream (Find it by the cocktail mixers)
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup sweetened flaked coconut
• 2-3 limes (for garnish)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch rounds.
2. In a large bowl, mix together cake mix, eggs, butter, water and coconut flavoring. Beat for 2 minutes and pour into rounds. Bake according to directions, or until a toothpick inserted into the cake comes out clean.
3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, let cool for ten minutes. Put the first layer on your cake tray and poke holes into it in even rows using a large fork or chopsticks. Pour half of the milk mixture over, allowing it to soak into the cake. Add top layer and repeat. Refrigerate for several hours or overnight.
4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. 
5. Toast coconut in oven. Allow to cool, then sprinkle over cake. Mash it into the sides to get it all over.
6. Garnish with limes if desired (no one will eat them, but they look nice).