- 1 yellow cake mix
- 1/2 package (small) instant coconut pudding
- 2 t. vanilla
- 1 can of sweetened condensed milk (mine was fat-free) with a teaspoon coconut extract mixed in
- whipped topping or whipped cream
- sliced macadamia nuts (optional)
- flaked coconut, toasted
Make yellow cake mix according to package instructions, adding instant pudding (unprepared) and vanilla. Bake the cake according to instructions for a 9x13 pan. After cake is baked, while hot, poke holes in cake with the top of a wooden spoon and pour condensed milk over the holes.
Cool cake, then frost with whipped cream. Toast the coconut in the oven on a cookie sheet at 300 degrees, until slightly brown (cooks fast!)
Sprinkle coconut and nuts on top of cake. Refrigerate until serving.
This was a great, easy cake for coconut lovers! It is refreshing because it's a cold cake, and the whipped cream frosting makes it lighter than other frostings. I loved the toasted coconut.