I have made this cake 4 times since Memorial Day weekend, it’s that good. It’s so easy and yummy. If you’re a fan of coconut you won’t be able to pass it up! Happy Birthday Carl, you’ll find your cake in the refrigerator. 🙂
1 White cake mix (prepared as directed on box)
1 can (14. oz) sweetened condensed milk
1 can (14. oz) cream of coconut
1 Container (16. oz) cool whip
1/2 Cup of flaked coconut
Prepare cake as directed on box. Pour cake batter into a 13 x 9 pan. Grease or spray only the bottom of the pan.
Mix together sweetened condensed milk and cream of coconut while cake is baking.
Remove cake from oven and while still hot poke holes all over cake (i used a chop stick, find something similar) pour sweetened condensed milk mixture all over cake while still hot. The cake soaks it up like a sponge.
Let cake cool completely, frost with whip topping and sprinkle flaked coconut on top. Keep refrigerated.