Creamy Coconut Cake

Creamy Coconut Cake

Ingredients:

• 1 (16 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package flaked coconut

Directions:

1. Prepare and Bake the Cake:
   • Preheat your oven according to the instructions on the cake mix package.
   • Prepare the white cake mix batter according to the package directions.
   • Bake the cake batter in a 9×13 inch pan according to the package instructions.
   • Allow the cake to cool completely after baking.
2. Prepare the Milk Mixture:
   • Once the cake has cooled, use a straw to poke holes all over the cake’s surface.

1. Make the Milk Mixture and Assemble:
   • In a bowl, combine the cream of coconut and sweetened condensed milk.
   • Pour the milk mixture over the cooled cake, ensuring it fills the holes and soaks into the cake.
2. Add Toppings:
   • Spread the thawed frozen whipped topping over the cake, covering it entirely.
3. Sprinkle Coconut:
   • Sprinkle the flaked coconut generously over the whipped topping, covering the cake.
4. Chill and Serve:
   • Refrigerate the cake to chill for a while before serving.
5. Serve:
   • Serve the Creamy Coconut Cake chilled.

This delightful and creamy coconut cake is sure to be a hit with its luscious coconut flavors! Enjoy this sweet and refreshing treat.