Creamy Coconut Cake
INGREDIENTS
1/3 cup vegetable oil
1 package white cake or butter cake
1 1/2 cups coconut shredded
1 12 ounce container Cool Whip
1 14 ounce can sweetened condensed milk
1/2 cup toasted coconut
3 eggs
1 15 ounce can cream of coconut
INSTRUCTIONS
Make cake mix as directed on the box and bake in a 23 x 30 cm pan.
While the cake is cooking, whisk together the cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold 1 1/2 cups coconut into the Cool Whip. Set aside.
Let the cake cool for 10 minutes. Prick holes across the top of the cake with a fork. Spoon the condensed milk mixture over the cake. Let sit for another 15 minutes. Spread the Cool Whip mixture over the cake. Sprinkle with 1/2 cup toasted coconut.
