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Coconut lover? Then you need this. It’s one of those cakes where you poke holes in the top, so the frosting oozes into every nook and cranny, making every bite dreamy.
Note: there’s some cooling needed before the frosting can be put on, so total time is 1 hour.
Make cake mix as directed on box, using the eggs, oil, and the amount of water indicated in the box. Bake in a 9 x 13 inch pan.
While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together the shredded coconut into the Cool Whip. Set aside.
Let cake cool for 10 minutes. Poke holes all over the top of the cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread the Cool Whip mixture over the cake. Sprinkle with the toasted coconut.
Cut to desired size pieces and serve.
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giantsgirl on 5.20.2011
This was huge hit at my office today.
rivergirl10 on 2.22.2011
I love coconut and this looks wonderful.