Strawberry Colada Cake

Cake
1 c sour cream
3/4 c cream of coconut
3 lg eggs
1/4 c safflower oil
2 c cake flour
1 c bakers sugar
1 t baking powder
1/2 t salt
1 1/2 t coconut extract
1 1/2 t rum extract
Topping
2 c heavy cream
4 T powdered sugar
1 t cornstarch
1/2 t coconut extract
4 pt fresh strawberries
1/2 c strawberry jam

For cake: Preheat oven to 350 degrees. Grease and flour 9-by-13-inch pan. In large mixing bowl, combine sour cream, cream of coconut, eggs and oil. In separate bowl, combine cake flour, bakers sugar, baking powder and salt.
Add flour mixture to egg mixture all at once and combine until no lumps are visible, then stir in extracts. Pour batter into prepared pan and bake for 50 to 55 minutes. Cool on wire rack before topping.

For topping: In small saucepan, combine 1/2-cup cream, powdered sugar and cornstarch. Bring to a boil, stirring constantly just until thickened. Scrape into a small bowl and cool.
Stir in extract. In large mixing bowl, beat remaining cream to soft peak stage, then begin adding cooked mixture while beating to stiff stage. Spread whipped cream mixture over cooled cake. Wash and hull berries. Let dry on paper towels. Heat jam until liquid. Top cake with berries and brush each berry with jam. Refrigerate cake for 1 hour before serving.

Softasilk Championship Cake Award