1 box Yellow Cake Mix
1 can Cream of Coconut well shaken (found in the liquor mixer section of the grocery aisles)
1 can sweetened condensed milk **
1 large container of Extra Creamy Cool Whip
And of course Coconut!
Bake cake according to directions on box for a 9x13 cake. Mix the cream of coconut and condensed milk together, set aside.
Immediately after the cake comes out of the oven, poke holes throughout the entire cake with a large tined salad fork, chop stick or something comparable (this is important to the absorption process of the liquids. However, do not mutilate the cake).
Pour the liquid mixture over the cake. It will look like you have too much liquid on the cake but I promise, you won’t! Cover and place in the refrigerator overnight or until completely cold.
Once cold spread a small amount of coconut over the cake, cover with Cool Whip and then top again with a thick layer of coconut. You’re done! Serve cold.
Keep in the refrigerator for best consistency.
**You can substitute whipping cream for condensed milk if needed.