Instructions

1. Preheat oven to 350° F.
2. In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
3. Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
4. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.
5. Once the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
6. Prepare the pudding layer by mixing instant coconut pudding with cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better.
7. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold. In cold mixing bowl, pour in heavy whipping cream and beat on high speed until it reached soft peaks. Add powdered sugar and coconut extract. Beat again at a high speed until stiff peak form.
8. Spread whipped cream over the top of cake. Sprinkle with toasted coconut.