MAKES 1 (9 X 13-INCH) CAKE
Who wouldn’t love a dreamy cake that looks as if it is floating on pillows in the clouds? The sweetness of coconut and the creamy filling come together to form the perfect match. (We keep cream of coconut on hand and prefer to purchase the pourable 22-ounce variety; no waste and we can measure out what we need when we need it.) No worries about a flaky crust with this recipe. The proof is in the pudding!
Nonstick cooking spray
1 (15.25- to 18-ounce) box white cake mix
1 cup sour cream
½ cup canola or vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
¾ cup cream of coconut
1 (5.1-ounce) box vanilla instant pudding mix
3 cups whole milk
1 (8-ounce) tub frozen whipped topping, thawed
1 cup sweetened shredded or flaked coconut
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, sour cream, oil, eggs, and vanilla. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared baking dish.
Bake for 28 to 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack. Poke holes evenly over the baked cake using a drinking straw. While the cake is still warm, drizzle the cream of coconut evenly over the cake, filling the poked holes. Let the cake cool completely.
In a medium bowl, whisk together the pudding mix and the milk until the pudding is blended. Spread the pudding evenly over the cake. Carefully spread the whipped topping over the pudding layer. Sprinkle the cake evenly with the coconut. Cover and refrigerate for at least 1 hour or up to overnight before serving.
TIPS
This cake is best made the day ahead. It will keep in refrigerator for up to 1 week.
For a colorful garnish, drain 12 maraschino cherries and pat dry with a paper towel. Place the cherries on the cake, spacing them evenly, making four rows with three cherries in each row. When serving, cut the cake into twelve squares with a cherry in the middle of each slice.
If you prefer the crunchiness of toasted coconut, feel free to toast the coconut and then sprinkle it on top. To toast coconut, preheat the oven to 350°F. Spread the coconut evenly over a rimmed baking sheet. Bake, stirring occasionally, for 7 to 8 minutes, or until light golden brown. Let cool completely before sprinkling on the cake.