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. 

 𝗠𝗮𝗸𝗲 𝗜𝘁 𝗳𝗼𝗿 𝗬𝗼𝘂𝗿 𝗡𝗲𝘅𝘁 𝗘𝘃𝗲𝗻𝘁!

• 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:
 Mix all cake ingredients until smooth. Pour into a greased 9×13 pan.
 Bake at 350°F for 32-35 minutes, or until a toothpick comes out clean.
 Combine cream of coconut and sweetened condensed milk. Poke holes in the hot cake and pour this mixture over it.
 Let the cake cool, then frost with Cool Whip and sprinkle with grated coconut.
 Refrigerate for at least 8 hours before serving. It’s even better the next day!