Soft white cake soaked with cream of coconut and finished with Cool Whip and shredded coconut

Ingredients:

1 box Duncan Hines White Cake mix

3 eggs

1 cup milk

1/2 cup vegetable oil

1 small box vanilla pudding or almond

1 tsp vanilla extract or almond

For the Topping:

1 can cream of coconut

1 can sweetened condensed milk

8 oz Extra Creamy Cool Whip

12 oz frozen grated coconut

Instructions:

Instructions:

Mix all cake ingredients until smooth then pour into a greased 9×13 pan

Bake at 350°F for 32 to 35 minutes or until a toothpick inserted in the center comes out clean

Mix the cream of coconut with the sweetened condensed milk Poke holes in the hot cake and slowly pour the mixture evenly over the surface

Allow the cake to cool completely then spread the Cool Whip on top and sprinkle with grated coconut

Refrigerate for at least 8 hours before serving The flavor improves even more the next day