Ingredients
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1 (18 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 (3 1/2 ounce) can coconut
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1 (15 1/2 ounce) can cream of coconut, such as Coco Lopez
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1 (9 ounce) carton Cool Whip, thawed
Instructions
- Prepare cake mix according to package directions adding coconut to the batter.
- Bake in a greased, floured 13x9x2 inch pan.
- When done, remove from oven and punch deep holes in cake with a fork.
- Pour the Cream of Coconut into holes.
- Let sit until cool before icing.
- For icing, mix cool whip, coconut, and liquer if desired.
- Spread icing on cake and store refrigerated.