Coconut Sheet Cake

Name: Coconut Sheet Cake
Ingredients: 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); 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

Coconut Sheet Cake was pinched from <a href="http://woorldcooking.blogspot.com/2016/02/very-moist-coconut-sheet-cake.html" target="_blank">woorldcooking.blogspot.com.</a>

INGREDIENTS

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1 Duncan Hines White Cake mix

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3 eggs

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1 cup milk

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1/2 cup vegetable oil

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1 small box vanilla (or almond) pudding (I used vanilla)

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1 teaspoon vanilla (or almond) extract (I used vanilla)

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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.

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1 can of cream of coconut

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1 can of sweetened condensed milk

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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:

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8 oz. container of Extra Creamy Cool Whip

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12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

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Refrigerate at least 8 hours before serving

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