Ingredients:
1 box of white or yellow cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 can (15 oz) coconut milk or cream of coconut
1 tub (8 oz) whipped topping (like Cool Whip)
1 cup sweetened shredded coconut
Instructions:
Bake the cake: Prepare the cake mix according to the instructions on the box. Pour the batter into a 9×13-inch baking dish and bake as directed. Allow the cake to cool completely.
Poke the cake: Once the cake has cooled, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake.
Add the coconut milk mixture: In a medium bowl, mix the sweetened condensed milk and coconut milk or cream of coconut together. Slowly pour this mixture over the cake, ensuring it fills the holes.
Chill: Cover the cake and refrigerate for at least 2-4 hours or overnight, allowing the cake to soak up the coconut milk mixture.
Top with whipped cream and coconut: Spread the whipped topping over the top of the cake. Then sprinkle the shredded coconut evenly on top.
Serve: Slice the cake into squares and serve chilled.
This dessert is light, moist, and delicious, perfect for coconut lovers! Let me know if you need additional variations or tips.
