Ingredients

The following ingredients have 15 Servings
  • 15.25 oz yellow cake mix (1 box of yellow cake mix and all ingredients listed on the back of the box minus the oil)
  • 1/2 cup unsalted butter (to replace the oil in the mix)
  • 14 oz can sweetened condensed milk ((1 can))
  • 15 oz cream of coconut ((1 can))
  • 14 oz sweetened flake coconut (1 - 14oz bag divided)
  • 8 oz frozen whipped topping (1 tub of cool whip thawed)

Instruction

  • Measure out about 1/3 to 1 cup of coconut, set aside for later. This is for the top of the cake so it's really up to you. (I used about 1 cup)
  • Prepare the cake as instructed on the box. Replace the oil with melted butter, slightly cooled.
  • Mix in the rest of the bag of coconut until the mixture is uniform.
  • Bake the cake in a 9x13 pan according to the package instructions until done or a cake tester comes out clean.
  • While the cake bakes mix the cream of coconut and sweetened condensed milk until combined. (HINT: if your cream of coconut comes out of the can and it seems to be solid chunks in a liquid put it in a microwave safe bowl and zap on five-second intervals stirring between each one. It will combine back together.)
  • When the cake is done remove from the oven. While the cake is still hot from the oven poke it all over with the end of a wooden spoon that is rounded.
  • Once you've poked holes and while the cake is still hot, pour the cream of coconut and sweetened condensed milk mixture over the cake. If it pools a bit on the edges no big deal, just spread it around a bit. The cake with soak up all of the mixture.
  • Now cool your cake.
  • Once your cake is cool, spread all over with the whipped topping and sprinkle the remaining coconut on top.