ingredients needed to make cake: egg whites, oil and water
15ouncecan cream of coconut
8ouncecontainer COOL WHIP, thawed
8ouncepackage sweetened flaked coconut
Instructions
Prepare 15.25 ounce box white cake mix with ingredients needed to make cake: egg whites, oil and water according to package directions for a 9x13-inch baking pan and bake.
Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
Open 15 ounce can cream of coconut (making sure to stir it first) and pour over warm cake.
Evenly coat the whole cake and spread it around. It will soften and sink into the holes as you spread it over the warm cake.
Let cake cool completely then frost with 8 ounce container COOL WHIP, thawed.
Evenly top the cake with 8 ounce package sweetened flaked coconut.
I think this cake tastes best after it has cooled for a few hours in the refrigerator. Slice then serve.
Video
Notes
You can toast the coconut if you prefer.
Keep cake refrigerated.
I think this cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.
Cream of coconut (not coconut milk!) can usually be found in the same aisle as all of the other alcoholic drink mixers. Cream of coconut is non-alcoholic though. It is sweet like sweetened condensed milk with a coconut flavor. Coconut milk CAN NOT be substituted for cream of coconut.
When opening the can of cream of coconut you will usually need to stir it since it can separate. Sometimes you can find it now in a squeeze bottle.