Cream of Coconut cake

By dorchuk

Ingredients

• 1 box white cake mix with pudding in the mix
• 15 oz can cream of coconut
• Shredded sweetened coconut
• 8 oz Cook Whip

Preparation

Step 1

Prepare cake as directed on box.
Stir in 1 cup shredded coconut to batter
Bake in9 x 13 pan as per temp setting on box.
Remove from oven and cool for about 15 minutes
While still warm, poke holes in cake using a straw or round object like wooden spoon handle.
Pour can of cream of coconut over top so it flows into holes.
Keep can of cream of coconut to top of stove while cake is baking to heat up can so it thins out and is easier to pour
Allow cake to cook completely and frost with Cool Whip.
Sprinkle additional shredded coconut o top.
Refrigerate until served