Over the years I have learned that there are two types of people. Your either a coconut person or your not. Most everyone in my family is with the exception of Chris. I think he is slowly changing his mind though because every time I make this cake, he never turns down a piece.
This is one of my Dad’s favorite desserts so I made it for everyone this past Easter. Its easy and works great for making ahead. Just make sure to clear out some fridge space first!
- 1 box of yellow cake mix and ingredients
- 1 bag of sweetened coconut flakes
- can of cream of coconut (you can usually find this in your drink mix aisle)
- can of sweetened condensed milk
- 8oz cool whip thawed
Bake cake according to directions on the box. While the cake is baking, combine condensed milk and cream of coconut together in a bowl.
Once cake is done, remove from the oven and poke holes all over the top of the cake. While the cake is still hot, pour condensed milk mixture over the top of the cake. Allow cake to sit and cool completely. The milk mixture will soak into the cake.
Once the cake is cooled completely, top with cool whip and add coconut flakes. Store in refrigerator.