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Coconut Cream Cake

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Prep
Cook
Serves 0person
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
tsp vanilla (or almond) extract (I used vanilla)
Filling
1
can of cream of coconut
1
can of sweetened condensed milk
Topping
8
cool whip
12
ozs frozen grated coconut (sprinkle on top)
Directions
1.
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.
2.
For Filling: Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake.
3.
Let cake cool and then frost with topping
4.
Refrigerate at least 8 hours before serving.

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