oh honey, this oneโs a keeper! ๐ฅฅ Soft white cake soaked in cream of coconut and topped with Cool Whip and shredded coconut. Sweet, creamy, and even better the next day! Perfect for a family treat. ๐
๐ ๐ ๐ฎ๐ธ๐ฒ ๐๐ ๐ณ๐ผ๐ฟ ๐ฌ๐ผ๐๐ฟ ๐ก๐ฒ๐
๐ ๐๐๐ฒ๐ป๐!
โข 1 box Duncan Hines White Cake mix
โข 3 eggs
โข 1 cup milk
โข 1/2 cup vegetable oil
โข 1 small box vanilla pudding (or almond)
โข 1 tsp vanilla extract (or almond)
For the Topping:
โข 1 can cream of coconut
โข 1 can sweetened condensed milk
โข 8 oz Extra Creamy Cool Whip
โข 12 oz frozen grated coconut
Instructions:
1๏ธโฃ Mix all cake ingredients until smooth. Pour into a greased 9x13 pan.
2๏ธโฃ Bake at 350ยฐF for 32-35 minutes, or until a toothpick comes out clean.
3๏ธโฃ Combine cream of coconut and sweetened condensed milk. Poke holes in the hot cake and pour this mixture over it.
4๏ธโฃ Let the cake cool, then frost with Cool Whip and sprinkle with grated coconut.
5๏ธโฃ Refrigerate for at least 8 hours before serving. Itโs even better the next day!
๐๐ป๐ท๐ผ๐! ๐ ๐ฌ๐๐๐