Ingredients
1 package white cake mix (I use Pillsbury)
1 12 oz. Carton Cool Whip, defrosted
1 can condensed (not evaporated) milk
1 can Goya or CoCo Lopez Cream of Coconut (not coconut milk)
1 small package frozen or dry sweetened coconut, defrosted
Preparation
Preheat oven to 325. Prepare cake mix from directions and bake in a 9x13 inch pan, checking for doneness after about 32 minutes. Cooking at 25 degrees less than usual produces a more even cake.
While cake is baking, whisk together thoroughly condensed milk and coconut milk.
After taking cake from oven, poke holes in cake with a wooden spoon or similar cooking tool that produces a good-sized hole. Toothpicks or skewers won’t work. Spoon milk mixture over entire cake. Put in the refrigerator (uncovered is fine).
Refrigerate overnight; this is critical to the success of the cake.
The next day, spread entire container of Cool Whip on the cake, then sprinkle with coconut.
Can be precut into as many as 24 pieces for serving.
