very-moist-coconut-sheet-cake
- 1 Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla (or almond) pudding (I used vanilla)
- 1 teaspoon vanilla (or almond) extract (I used vanilla)
How to Make It
- Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
- 1 can of cream of coconut
- 1 can of sweetened condensed milk
- Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:
- 8 oz. container of Extra Creamy Cool Whip
- 12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
- Refrigerate at least 8 hours before serving
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