Coconut Cream Cake ๐ฐ ๐ฅฅ
๐ฃINGREDIENTS๐ฃ
For the cake:
1 box (15 ounces) yellow cake mix4 eggs1 โ2 cup vegetable oil3 โ4 cup sour cream1 teaspoon coconut extract1 box (3.4 ounces) instant coconut cream pudding mix2 โ3 cup water
For the topping:
1 large container (8 ounces) whipped topping, thawed1 โ2 package coconut cream instant pudding mix3 โ4 cup sweetened shredded coconut
๐ชINSTRUCTIONS๐ช
Preheat the oven: Preheat to 350ยฐF (175ยฐC) and prepare a greased skillet.Make the Batter: In a large mixing bowl, combine cake mix, eggs, oil, sour cream, coconut extract, pudding mix and water.ย Beat until smooth.Bake: Pour the batter into the prepared pan.ย Bake for 40-45 minutes, or until golden brown and an inserted toothpick comes out clean.Great: Let the cake cool in the pan for 5 minutes, then turn out on a plate and let it cool completely.
Prepare the topping: Whisk the whipped topping and pudding mixture together, then refrigerate for 10 minutes.Finish the cake: Spread the topping evenly over the cooled cake, then sprinkle with crumbled coconut. Relax: For best results, refrigerate for a few hours to let the flavors come together.Preparation time: 15 minutes |ย Cooking Time: 45 minutes |ย Total time: 1 hour |ย Servings: 10 servings
