Shortcut Coconut Cream Cake

Name: Shortcut Coconut Cream Cake
Ingredients: 1 box of white or French vanilla cake mix (prepared according to the package); 1 (8-ounce) tub of Cool Whip; 1 (15-ounce) can cream of coconut; 1 (14-ounce) can sweetened condensed milk; Coconut flakes (optional)

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Author : Tina from Mommy's Kitchen

Ingredients

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1 box of white or French vanilla cake mix (prepared according to the package)1 (8-ounce) tub of Cool Whip1 (15-ounce) can cream of coconut1 (14-ounce) can sweetened condensed milkCoconut flakes (optional)

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Instructions

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Step 1

Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. After the cake is baked, place on a cooling rack.

Step 2

Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk on top. Let it all soak in. I pour a little at a time and wait about 5 minutes then pour some more of the milk mixture into the cake.

Step 3

Cool completely and frost with cool whip. Sprinkle additional toasted coconut all over the top. I toasted some additional coconut to garnish the top of the cake.