INGREDIENTS
- 1 box white or yellow cake mix (plus ingredients listed on the box)
- 1 can (15 oz) cream of coconut (like Coco López)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 2 cups shredded sweetened coconut
INSTRUCTIONS
- Bake the cake:
- Prepare and bake the cake in a 9×13-inch pan according to the package instructions.
- Allow it to cool slightly (about 10 minutes).
- 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.
- Pour this mixture evenly over the cake, letting it soak into the holes.
- Cover and refrigerate for at least 2 hours (or overnight for best results).
- Top and freeze:
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle generously with shredded coconut.
- Cover and freeze the cake for at least 4 hours or until firm.
- Serve:
- Remove from freezer about 10–15 minutes before serving to soften slightly.
- Slice and enjoy cold!
Would you like a version with homemade whipped cream or a gluten-free option?