What A Moist Coconut Sheet Cake!!!


If I could. I'd give it 10 stars, it's well wort it!! My husband and kids loved it! Very easy and quick to make.


- 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 then pour into a 9 x 13 pan that has been greased and floured. ( You'd better use Baker’s Joy.) Bake at 350 degrees until tooth pick comes our clean, about 32 to 35 minutes.

- 1 can of cream of coconut

- 1 can of sweetened condensed milk

# Mix these two ingredients together. And please make sure to poke holes in the hot cake and slowly pour this mixture over the cake. Cool the cake fist and then frost with the following:

- 1 (8 oz.) container Extra Creamy Cool Whip

- 12 oz. of frozen grated coconut ( You must sprinkle this over the top of the Cool Whip)

# Refrigerate at least 8 hours before serving