Coconut Cream Cake

What you need:

    • 1 box white cake mix (plus oil, eggs, water as stated by box)
    • 1/2 cup sweetened shredded coconut
    • 1 can cream of coconut (I found mine in the beer aisle)
    • 8 oz. Cool Whip
    • 1 cup sweetened shredded coconut (toasted, optional)

Directions:

    1. Mix together cake batter as stated on box. Stir in 1/2 cup coconut.
    2. Pour into a greased 9x13" pan and bake according to box instructions.
    3. Immediately after removing from oven, poke holes into the top of the cake.
    4. Pour cream of coconut over top. Cool to room temperatures, then chill in refrigerator until cooled completely.
    5. Top cooled cake with Cool Whip and sprinkle with 1 cup coconut. Keep refrigerated until serving time.

Recipe from Chef in Training