Coconut Sheet Cake
1 (18.25 - oz.) box white cake mix with pudding in the mix
2/3 Cup Whole Buttermilk
1/3 Cup Vegetable Oil
1/3 Cup Water
3 Large Eggs
1 Tsp. Vanilla Extract
1 Tsp. Coconut Extract
1 (15 oz.) Can cream of coconut
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container frozen non-dairy whipped topping, thawed
2 Cup sweetened flaked coconut
Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with nonstick baking spray with flour. In a large bowl, combine cake mix, buttermilk, oil, water, and eggs. Beat at medium speed with an electric mixer until smooth. Beat in extracts, Bake for 27-30 minutes or until a wooden pick inserted in center comes out clean.
Using the end of a wooden spoon, make 1/2 inch-deep holes in top of cake at 1-inch intervals.
In a small bowl, combine cream of coconut and sweetened condensed milk. Pour evenly over top of cake, let cool completely.
Spread whipped topping over coconut mixture, sprinkle with flaked coconut. Cut into squares to serve. Store in refrigerator.
**NOTE: canned cream of coconut (15 oz.) can be found in the liquor department, not in the grocery! DO NOT USE COCONUT MILK! The liquor department has two kinds of Cream of Coconut. One is something Lopez and the other is one I don't remember but I think either works, and I have used both and they both work.**