Ingredients
- 1 box white or yellow cake mix (plus ingredients called for on the box)
- 1 can (14 oz) cream of coconut (like Coco Lopez)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup shredded sweetened coconut flakes
- Optional: toasted coconut for garnish
Instructions
1️⃣ Bake the Cake:
- Preheat your oven according to the cake mix directions.
- Prepare the cake batter as directed and bake in a 9×13-inch pan.
- Remove from the oven when done and let cool for about 10 minutes.
2️⃣ Soak the Cake:
- Using the handle of a wooden spoon, poke holes all over the warm cake.
- In a bowl, mix the cream of coconut and sweetened condensed milk until smooth.
- Pour this mixture slowly over the entire cake, letting it soak in.
3️⃣ Chill:
- Let the cake cool completely, then refrigerate for at least 2–3 hours (overnight is even better!).
4️⃣ Frost & Top:
- Spread the thawed whipped topping evenly over the chilled cake.
- Sprinkle generously with shredded coconut.
- Garnish with toasted coconut if desired.
5️⃣ Serve:
- Slice, serve, and enjoy this dreamy coconut delight chilled!
If you’d like, I can help you write a short description or some serving/storage tips too — just say yes! 🌴✨