Ingridents:
2 boxes of white cake mix
1 box of cheesecake instant pudding
1/4 cup of sour cream
2 cans of coconut milk ( this will replace the oil & water thats called for)
1/2 cup of coconut shredded flakes (optional)
1 tsp of vanilla extract
1/2 tsp of almond extract
1 carton of cool whip
Directions:
Mix coconut milk, sour cream, almond and vanilla extract and eggs until well blended. (Add eggs according to the box) Then add pudding mix & slowly add cake mix. Once blended add coconut flakes. Pour evenly into three 9” round cake pans. Follow directions on cake box for cooking times and temperature.
Once cake is cooled i like to cut the tops of the cake off so it lays flat on top of each other. Place each layer with the cut top facing down, you want the smooth part on top. Frost each layer with cool whip and sprinkle fresh strawberries as desired. Repeat this on each layer. Enjoy!
