Coconut Cream Cake

This Coconut Cream Cake is a delightful blend of traditional flavors with a creative twist. The use of sweetened condensed milk adds a rich creaminess, while the coconut cake mix provides a light and fluffy texture. Each bite is a perfect harmony of sweetness and coconut flavor, making it an appealing dessert for any occasion. It's easy to prepare and perfect for those who love coconut desserts.

Ingredients:

• 1 box coconut cake mix
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large mixing bowl, combine the coconut cake mix and sugar. Mix well.
3. In a separate bowl, whisk together the eggs, milk, sweetened condensed milk, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, optionally top with shredded coconut for garnish before serving.