Creamy Coconut Cake
Ingredients:
1 (16 oz) package white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed milk
1 (16 oz) container thawed whipped topping
1 (10 oz) package flaked coconut
Directions:
Prepare the white cake mix according to the package directions and bake it in a 9×13 inch pan. Allow the cake to cool completely in the pan.
In a mixing bowl, combine the cream of coconut and the sweetened condensed milk until well blended.
Using a straw or the handle of a wooden spoon, poke holes all over the surface of the cooled cake.
Slowly pour the cream of coconut and condensed milk mixture evenly over the top of the cake, allowing it to soak into the holes.
Spread the thawed whipped topping evenly over the cake.
Sprinkle the flaked coconut generously over the whipped topping.
Cover and refrigerate the cake for several hours or overnight for the best flavor and texture.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: Approx. 450 per serving | Servings: 12