* Instructions
Preheat stove ( oven ) 350 degrees F . Paint a 9 x 13 baking sheet with nonstick cooking spray.
In a large bowl, beat the cake mixture, eggs, oil and water with an electric mixer until combined and thickened for about one minute. Pour into the prepared pan. Bake for 30-35 minutes until the toothpick comes out clean from the center. Set aside to cool.
In a medium bowl, mix 1 12 cup coconut chips and whisk cold. Sit aside.
In another bowl, whisk together the condensed milk and coconut cream.
Using the end of a small wooden spoon, make holes about 1 inch apart, all over the top of the cake. Sprinkle the milk mixture over the entire surface of the cake, making sure it gets into all of the holes. Leave it on for 15 minutes.
Spread the cold whipping mixture over the cake.
Sprinkle with toasted coconut.
You can serve it right away, but to get the perfect flavor, leave it in the fridge for several hours, preferably overnight.
Enjoy !