So Good and So Easy

Sugar-Free Coconut Cake with Coconut Cream Frosting
1 (16 oz.) sugar-free vanilla cake mix
1 c. water
1/3 c. canola oil
3 eggs
1 tsp. coconut extract
1 ½ c. sugar-free shredded coconut 

1 (1 oz.) box sugar-free instant vanilla pudding mix
1 3/4 c. milk
1 tsp. coconut extract
1 (8 oz.) package cream cheese
1 (8 oz.) tub sugar-free frozen whipped topping, thawed  

Preheat oven to 325°. Spray 13 x 9-inch baking pan with nonstick cooking spray. Prepare cake mix according to package directions. Add coconut extract and ½ cup shredded coconut, mix well. Spread batter in prepared pan. Bake 25 to 35 minutes or until toothpick inserted into center of cake comes out clean. Cool completely in pan on wire rack. Spread top with Coconut Cream Frosting. Sprinkle 1 cup shredded coconut evenly over frosting. Store in refrigerator.  Yield: 12 to 16 servings.
Coconut Cream Frosting: In a medium bowl, combine pudding mix, milk, and coconut extract. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping. Yield: 4 cups.