Coconut
Cake
1 box white cake mix & required
ingredients
1 can sweetened condensed milk
1 can cream of coconut (not coconut milk)
1 8 oz. tub of Cool Whip
½ bag or desired amount of shredded coconut
Prepare cake mix according to directions (in
9x13 pan). While cake is baking, submerge canned cream of coconut in hot water,
then shake well before opening. As soon as you remove cake from oven, carefully
poke holes all over surface with a fork. Slowly our cream of coconut and
sweetened condensed milk over surface of cake, allowing it to be absorbed.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably
overnight. Remove plastic wrap, top cake with Cool Whip. Sprinkle with shredded
coconut on top. Enjoy! Cover and refrigerate leftovers. Saves well for at least
3 days.
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