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Ingredients
- 1 (18.25 oz) white cake mix with pudding in the mix
- 2/3 cup whole buttermilk
- 1/3 cup vegetable oil
- 1/3 cup water
- 3 large eggs
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 1 (15 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container frozen whipped topping, thawed
- 2 cups sweetened flake coconut
Details
Preparation
Step 1
Preheat oven to 350. Grease and flour a 13x9 baking pan.
In a large bowl, combine cake mix, buttermilk, oil, water and eggs. Beat at medium speed with an electric mixer until smooth. Beat in vanilla and coconut extract. Bake 27-30 mins. or until a wooden pick inserted in center comes out clean.
Using the end of a wooden spoon, make 1/2-inch deep holes in top of cake at 1-inch intervals.
In a small bowl, combine cream of coconut and sweetened condensed milk. Pour over top of cake; let cool completely.
Spread thawed frozen topping over coconut mixture; sprinkle with flaked coconut. Cut into squares to serve. Store in refrigerator.
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