Ingredients
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1 (18 1/4 ounce) package white cake mix
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3 egg whites (or as called for by your cake mix)
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1/3 cup oil (or as called for by your cake mix)
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1 1/3 cups water (or as called for by your cake mix)
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1/2 teaspoon almond flavoring
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1 (14 ounce) can cream of coconut
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1 (14 ounce) can sweetened condensed milk
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1 (16 ounce) package frozen whipped topping, thawed
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1 (8 ounce) package flaked coconut
Instructions
- Prepare and bake white cake mix according to package directions.
- Remove cake from oven.
- While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together.
- Pour over the top of the still hot cake.
- Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
- Keep cake refrigerated.
- Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.