Coconut Cake

1 box white cake mix1 10-ounce can coco loco cream of coconut
1 large box vanilla pudding (cook and serve)
1 teaspoon vanilla, divided
1 small bag coconut, divided
1 pint heavy whipping cream
½ teaspoon almond extract
⅓ cup powdered sugar

Bake white cake as directed in 9 x 13 pan. While warm take a wooden skewer and poke holes (every 2″ or so) in cake and pour cream of coconut down into holes and spread over top until it is all absorbed (We put coco loco in measuring glass cup and then poured into holes).

Cool and store in refrigerator.

Make pudding according to package and add ½ teaspoon vanilla and 1 cup coconut. Pour in to bowl and cover bowl with waxed paper and cool. When pudding is cool spread over cake.

Whip cream with ½ teaspoon vanilla and ¼ teaspoon almond extract and â…“ cup powdered sugar and spread on cake.

Sprinkle additional coconut on top. Can toast coconut if desired. Cake can be made a day ahead and kept in refrigerator.
Yields: 12 servings

Recipe provided by Judy Wood, mother of Ryan Wood of Sweetwood Cattle Co.