Coconut Cream Cake

This is a super simple recipe that makes a box mix extra tasty. I usually don't care for coconut, but I love this recipe.

1 box white cake mix
1 can cream of coconut (you will find it in the liquor section of the grocery store)
1 8oz pkg of Cool Whip
1 bag shredded coconut


In your mixer, mix the cake according the box directions (adding the in the water, oil and eggs that it calls for). Bake in a 9 x 13 pan according to box directions.

Let the cake cool for 20 minutes. Poke holes in the cake and pour the cream of coconut over the cake. (Note - cream of coconut can solidify, so you might need to put the can in a sink of hot water for a few minutes to liquefy it.) Let the cake cool completely and refrigerate for a few hours.

Ice with the tub of Cool Whip, and then sprinkle the top with shredded coconut.

Recipe Source - Becky Wilkerson from my Goldwing group