Creamy Coconut Cake

Step 1

Preheat the oven to 350°F and grease a 9x13 inch baking pan with nonstick spray.

Step 2

Blend cake mix, eggs, oil, and water in a large bowl using an electric mixer for 1 min until thickened. Bake for 30-35 mins, or until the toothpick inserted is clean. Allow to cool after removing from the oven.

Step 3

Combine 1 1/2 cups coconut flakes and Cool Whip in a medium bowl.

Step 4

Whisk condensed milk and cream of coconut together in another bowl.

Step 5

Poke 1-inch apart holes on the top of the cake using the end of a small wooden spoon. Pour milk mixture into each hole. Let soak for 15 minutes.

Step 6

Cover the cake with Cool Whip mixture.

Step 7

Sprinkle toasted coconut on top.

Step 8

Serve immediately or refrigerate for several hours, preferably overnight, for best flavor.