Chocolate Cream of Coconut Cake

By srumbel

Chocolate cake topped with Cream of Coconut milk and Cool Whip

from insidebrucrewlife

Ingredients

• 1 chocolate cake mix
• 3 eggs
• 1/2 c. oil
• 1 1/4 c. water
• 1 can (15 oz.)cream of coconut
• 1 can (14 oz.) condensed milk
• 1 (8 oz.) container cool whip
• 2 c. shredded coconut, divided

Preparation

Step 1

1.Preheat oven to 350*. Grease a 9x13 pan and set aside. Beat cake mix, oil, eggs, and water for 2 minutes. Spread in prepared pan and bake for 28 minutes. Take a fork and poke holes all over the cake.
2.Place the can of cream of coconut in a pan of hot water for 5 minutes. Mix the condensed milk and the cream of coconut in a bowl and pour over the cake slowly, letting it soak into the holes. Let cool completely.
3.Spread 1/2 c. coconut on a baking sheet. Bake 10 minutes, stirring often. Let cool. Frost the cooled cake with cool whip. Top with plain shredded coconut. Sprinkle the toasted coconut on top for color. Keep refrigerated.
Notes

I found the Cream of Coconut in the alcoholic aisle of Walmart. It is completely alcohol free though!