Coconut Dream Cake
Ingredients:
For the Cake:
1 box Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla pudding mix (or almond flavor)
1 teaspoon vanilla extract (or almond extract)
For the Topping:
1 can cream of coconut
1 can sweetened condensed milk
8 oz Extra Creamy Cool Whip (thawed)
12 oz frozen grated coconut
Directions:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Mix until smooth.
Pour the batter into the prepared pan and bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean.
In a small bowl, combine the cream of coconut and sweetened condensed milk.
When the cake is finished baking, remove it from the oven and immediately poke holes all over the top using a fork or skewer.
Pour the cream of coconut and condensed milk mixture over the hot cake, ensuring it soaks into the holes.
Let the cake cool completely, then spread the Cool Whip evenly over the top.
Sprinkle the grated coconut on top of the Cool Whip layer.
Refrigerate the cake for at least 8 hours, or overnight for the best flavor. Serve chilled.
Servings: 12-15