Ingredients :
1 Duncan Hines White Cake Mix
3 eggs
1 cup of milk
1/2 cup of vegetable oil
1 small box of vanilla (or almond) pudding (I used vanilla)
1 teaspoon of vanilla (or almond) extract (I used vanilla)
Itinerary :
Mix all the ingredients together until smooth and creamy. Pour into a greased and floured 9 x 13 pan. (I used Baker’s Joy.) Bake at 350 for 32-35 minutes or until toothpick is clean.
1 can of coconut cream
1 can of sweetened condensed milk
Mix these two ingredients together. Drill holes in the hot cake and slowly pour this mixture over the cake. Let the cake cool and add the next one to the icing:
An 8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle on top of Cool Whip)
Refrigerate at least 8 hours before serving.