oh honey, this one’s a keeper! 🥥 Soft white cake soaked in cream of coconut and topped with Cool Whip and shredded coconut. Sweet, creamy, and even better the next day! Perfect for a family treat. 💖
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:
1 Mix all cake ingredients until smooth. Pour into a greased 9×13 pan.
2 Bake at 350°F for 32-35 minutes, or until a toothpick comes out clean.
3 Combine cream of coconut and sweetened condensed milk. Poke holes in the hot cake and pour this mixture over it.
4 Let the cake cool, then frost with Cool Whip and sprinkle with grated coconut.
5 Refrigerate for at least 8 hours before serving. It’s even better the next day!
𝗘𝗻𝗷𝗼𝘆! 😍 Keep these recipes in your feed—thank you for following! 💖