Very Moist Coconut Sheet Cake

ByElina

Ingredients:
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)

Directions:

Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker’s Joy.) 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

 

source: tomatohero.

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Logic tells you the result of pouring the cake batter into your bundt pan first, then pouring the creamy flan mixture over the top of it should be a weird kinda dessert with cake on top and smooshed flan on the bottom…but that’s not what happens. During the baking process the flan mysteriously moves through the cake batter and ends up precisely where you want it to be – right smack on the top of that moist, rich chocolate cake! May I say a quiet little “Double yum” right here?

Try my recipe for this rich and decadent traditional dessert and see for yourself – but don’t blame me if one piece just isn’t enough!