Ingredients
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1 (18 1/4 ounce) box white cake mix or 1 (18 1/4 ounce) box yellow cake mix
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2 eggs
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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 (15 ounce) can cream of coconut
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1 (13 ounce) can condensed milk, sweetened
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1 (8 ounce) container prepared topping, whipped
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1 1/2 cups coconut flakes
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9x13-inch pan.
- Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
- Bake as directed.
- While cake is baking, combine cream of coconut and sweetened condensed milk.
- When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). Pour the cream of coconut/condensed milk mixture over top and into all the holes.
- Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
- Serve thoroughly cooled.