Coconut cake

By LadyRev-2

Eileen fixed this for my birthday. Very good (even with coconut)

Ingredients

• White cake mix
• Cream of Coconut
• sweetened condensed milk
• coconut flakes

Preparation

Step 1

Prepare and bake white cake mix according to package directions for a 9×13 pan.

Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.

Mix can of sweetened condensed milk and then fill can with cream of coconut. Stir well, then drizzle over warm cake…....Make sure you evenly coat the whole cake and spread it around so it will soak in.
Let sit overnight in refrigerator. Let cool completely.

Then frost with whipped topping. Dot with flaked coconut….If you like you can toast your coconut first.

Keep cake refrigerated. I think this cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.