Coconut Sheet Cake, Very Moist

By á-48530

Ingredients

• 1 Duncan Hines white cake mix.
• 3 eggs.
• 1 cup of milk.
• ½ cup of vegetable oil.
• 1 small box of vanilla or almond pudding.
• 1 tsp of vanilla or almond extract.
• 1 can cream of coconut
• 1 can sweetened condensed milk
• 8 oz, container extra creamy cool whip
• 12 oz. frozen grated coconut

Details

Adapted from

Preparation

Step 1

In a bowl, mix all of the ingredients together and pour into a greased and floured 9×13 pan.
In a preheated oven to 350° bake for 32 to 35 minutes.
To make the glaze, mix together 1 can of cream of coconut and 1 can of sweetened condensed milk.
Once the cake is ready, poke holes into it and pour the glaze evenly.
Once the cake is cooled, mix 8 oz container of extra creamy cool whip and 12 oz of frozen grated coconut then frost the cake.

Refrigerate for 8 hours or so and Voila!

Easy, peasy and sweet! This coconut cake is very delicious and fun to make. Give it a shot, it will make you proud!