Coconut Cream Cake

Coconut Cream Cake

INGREDIENTS

For the cake:

1 box (15 ounces) yellow cake mix4 eggs1 ⁄2 cup vegetable oil3 ⁄4 cup sour cream1 teaspoon coconut extract1 box (3.4 ounces) instant coconut cream pudding mix2 ⁄3 cup water

For the topping:

1 large container (8 ounces) whipped topping, thawed1 ⁄2 package coconut cream instant pudding mix3 ⁄4 cup sweetened shredded coconut

INSTRUCTIONS

Preheat the oven: Preheat to 350°F (175°C) 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.  Beat until smooth.Bake: Pour the batter into the prepared pan.  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 |  Cooking Time: 45 minutes |  Total time: 1 hour |  Servings: 10 servings