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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Prepare the white cake mix according to the package instructions, then pour the batter into the prepared pan.
Bake:
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the Coconut Filling:
Once the cake has cooled, use a fork to poke holes all over the cake. In a separate bowl, combine the cream of coconut and sweetened condensed milk. Pour this mixture evenly over the cooled cake, making sure it seeps into the holes.
Add the Whipped Topping:
Spread the whipped topping evenly over the top of the cake, covering it completely.
Add Shredded Coconut:
Sprinkle shredded coconut over the top of the cake as a garnish.
Chill:
Refrigerate the cake for at least 4 hours (overnight is best) to allow the flavors to meld and the cake to set.
Serving and Storage Tips:
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