oh honey, this oneโs a keeper!ย 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 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 9×13 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!