Coconut Cream Cake (Printable Version)

# What You’ll Need:

01 - 12 oz frozen grated coconut, thawed.
02 - 1 container (8 oz) Extra Creamy Cool Whip, thawed.
03 - 1 can (14 oz) sweetened condensed milk.
04 - 1 can (15 oz) cream of coconut.
05 - 1 tsp vanilla/almond extract.
06 - 1 small box vanilla/almond pudding mix.
07 - 1/2 cup vegetable oil.
08 - 1 cup milk.
09 - 3 large eggs.
10 - 1 box white cake mix.

# Steps To Make It:

01 - Enjoy cold from the fridge.
02 - Spread Cool Whip on top. Sprinkle lots of coconut flakes over it.
03 - Let it cool off in the fridge for at least a couple hours.
04 - Pour that coconut and milk blend across the whole cake.
05 - Jab the cake all over with a fork once it cools a bit.
06 - Stir together cream of coconut and the condensed milk in a small bowl.
07 - Wait 10 minutes after you pull it from the oven.
08 - Bake in the pan for 25 to 30 minutes until it smells done.
09 - Toss the cake mix, eggs, milk, oil, pudding mix, and extract into a bowl. Mix it all together really well.
10 - Start by getting your oven hot—set it to 350°F. Spray or butter a 9x13 pan.

# Extra Notes:

01 - Make sure you use cream of coconut, not coconut milk.
02 - It gets tastier if you let it sit in the fridge all night.
03 - Want something special? Toast the coconut before sprinkling.
04 - It stays good for 3 to 4 days when chilled.

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