Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Mix until smooth and well combined.
Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake at 350°F for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Topping: While the cake is still warm, use a fork or skewer to poke holes all over the surface. In a separate bowl, mix the cream of coconut and sweetened condensed milk. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
Cool and Frost: Let the cake cool completely. Once cooled, spread the Extra Creamy Cool Whip over the top. Sprinkle the thawed grated coconut evenly over the frosting.
Chill and Serve: Refrigerate the cake for at least 8 hours, or overnight, to allow the flavors to meld. Serve chilled and enjoy!
Notes
For a stronger coconut flavor, toast the grated coconut before sprinkling it on top.
If you can’t find frozen grated coconut, use sweetened shredded coconut from the baking aisle.
Allow the cake to chill thoroughly before serving to achieve the best texture and flavor.
