Ingredients:

1 duncan hines white cake mix

3 eggs

1 cup milk

1/2 cup vegetable oil

1 small box vanilla (or almond) pudding

1 teaspoon vanilla (or almond) extract

1 can of cream of coconut

1 can of sweetened condensed milk

8 oz. container of Extra Creamy Cool Whip

12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Directions:

1. 1. Mix together all 6 first ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
2. 2. Mix next two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following – last two ingredients.
3. 3. Refrigerate at least 8 hours before serving. Even better the next day!

Bon Appetit!