Indulge in the tropical delight of this Coconut Cream Cake, a moist and flavorful dessert topped with a creamy coconut frosting and sprinkled with shredded coconut. Perfect for any celebration or as a special treat!

Ingredients:

For the Cake:

1 box Yellow cake mix
4 Eggs
1/2 cup vegetable or canola oil
3/4 cup sour cream
1 tsp coconut extract
1 box instant coconut cream pudding mix
2/3 cup water

For the Topping:

1 large container of Cool Whip topping, thawed
1/2 package instant coconut cream pudding mix
3/4 cup sweetened shredded coconut

Instructions:
 Oven Preparation: Preheat your oven to 350°F (175°C). Grease a bundt pan and set aside.
 Cake Batter: In a large mixing bowl, combine the cake mix, eggs, oil, sour cream, coconut extract, pudding mix, and water. Beat until the mixture is smooth.
 Bake: Pour the batter into the prepared bundt pan. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 5 minutes before inverting onto a cake plate.
 Cool: Let the cake cool completely before proceeding with the topping.
 Prepare Topping: In a bowl, mix the thawed Cool Whip with half a package of coconut cream pudding mix. Refrigerate for 10 minutes to set slightly. Spread evenly over the cooled cake and sprinkle with shredded coconut.
 Chill: Refrigerate the cake for a few hours before serving to allow the flavors to meld together.

Enjoy this lush Coconut Cream Cake as a sublime dessert that brings a hint of the tropics to your table!

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes + chilling | Servings: 12