Coconut Sheet Cake

1 white cake mix

3 eggs

1 cup cream

1/2 cup butter

1 small box vanilla pudding (or almond)

1 teaspoon vanilla extract (or almond)

Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured.  Bake at 350 for 32 - 35 minutes or until a toothpick comes out 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 sprinkled over the Cool Whip

Refrigerate at least 8 hours before serving.