White Cream of Coconut Sheet Cake

Ingredients:

For the Cake:

• 1 box Duncan Hines White Cake Mix
• 3 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 small box (3.4 oz) instant vanilla pudding mix
• 1 teaspoon vanilla or almond extract (your choice)

For the Coconut Soak:

• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) cream of coconut (such as Coco López)

For the Topping:

• 1 tub (8 oz) extra creamy Cool Whip, thawed
• 1 bag (14 oz) sweetened shredded coconut (use as much as you like)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan.
2. Make the cake batter: In a large bowl, combine cake mix, eggs, milk, oil, vanilla pudding mix, and extract. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until smooth and well blended.
3. Bake the cake: Pour the batter into your prepared pan and smooth out the top. Bake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean.
4. Soak the cake: While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake. In a small bowl, stir together the sweetened condensed milk and cream of coconut. Slowly pour this mixture over the cake, letting it seep into the holes. Allow the cake to cool completely at room temperature.
5. Add the topping: Once the cake is cool, gently spread the thawed Cool Whip evenly over the top. Sprinkle generously with shredded coconut, pressing lightly to help it stick.
6. Chill: Cover the cake and refrigerate for at least 8 hours—overnight is even better for the best flavor and texture.
7. Serve: Slice and serve chilled. It’s creamy, moist, and coconut-packed in every bite!

Prep Time: 15 minutes |  Cooking Time: 35 minutes | Total Time: About 9 hours (with chilling)
Calories per serving: Approx. 390 | Serves: 12–15