Coconut Cream Cake

Directions:
 Oven Preparation: Preheat your oven to 350°F (175°C). Get ready to bake your tropical delight.
 Cake Batter: In a large mixing bowl, combine the cake mix, eggs, oil, sour cream, coconut extract, pudding mix, and water. Beat until smooth.
 Bake: Pour the batter into a greased bundt pan. Bake for 40-45 minutes, or until golden brown and a toothpick inserted comes out clean. Let the cake cool in the pan for 5 minutes before turning it out onto a cake plate.
 Cool: Allow the cake to cool completely before proceeding with the topping to ensure it sets properly.
 Topping: Beat the whipped topping and pudding mix together. Refrigerate for 10 minutes to set. Evenly spread the mixture over the cooled cake and sprinkle with shredded coconut.
 Chill: Refrigerate the cake for a few hours before serving to allow the flavors to meld and intensify.