Ingredients
1 package white cake mix (regular size)1 can (15 ounces) cream of coconut1 can (14 ounces) sweetened condensed milk1 carton (16 ounces) frozen whipped topping, thawed (6-1/2 cups)1 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan.
Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely.
Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.
