Very Moist Coconut Sheet Cake

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)

• Preheat oven to 350 degrees
• Mix together all 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.

1 can of cream of coconut

1 can of sweetened condensed milk

• Mix these 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:

8 oz. container of Extra Creamy Cool Whip

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

Refrigerate at least 8 hours before serving. Even better the next day!