Shortcut Coconut Cream Cake

By carvalhohm2

Ingredients

• 1 box of white or French vanilla cake mix (prepared according to the package)
• 1 (8-ounce) tub of Cool Whip
• 1 (15-ounce) can cream of coconut
• 1 (14-ounce) can sweetened condensed milk

Details

Adapted from recipelion.com

Preparation

Step 1

Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. After the cake is baked, place on a cooling rack.

Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk on top. Let it all soak in. I pour a little at a time and wait about 5 minutes then pour some more of the milk mixture into the cake.

Cool completely and frost with cool whip. Sprinkle additional toasted coconut all over the top. I toasted some additional coconut to garnish the top of the cake.

Note:
When opening the cream of coconut, don't be alarmed if it looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated. Mine was stored in the pantry and it looked that way. Just place the can in warm water for about 5 minutes and then give it a good shake and open, mix with sweetened condensed milk

I used all but about 1/2 cup of the milk mixture, so you will have a bit left. I wanted the cake to be moist versus wet so I did not use all of it.