Coconut cake

Coconut Cream Dream Cake:

Ingredients:

Cake:

1 box white cake mix (Duncan Hines recommended)

3 large eggs

1 cup milk

½ cup vegetable oil

1 small box vanilla or almond pudding mix

1 tsp vanilla or almond extract

Coconut Cream Mixture:

1 can (14 oz) sweetened condensed milk

1 can (15 oz) cream of coconut (found in the cocktail mixer section)

Topping:

1 tub (8 oz) Cool Whip, thawed

1 cup shredded sweetened coconut (toasted, if desired)

Instructions:

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.

2. In a large bowl, mix cake mix, eggs, milk, oil, pudding mix, and vanilla (or almond) extract until well combined.

3. Pour batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

4. While the cake is still warm, poke holes all over it with a fork or skewer.

5. Mix sweetened condensed milk and cream of coconut together, then pour evenly over the warm cake, allowing it to soak in.

6. Let the cake cool completely.

7. Once cooled, spread Cool Whip over the top, then sprinkle with shredded coconut.

8. Refrigerate for at least 4 hours (or overnight for the best flavor).

9. Slice, serve, and enjoy!