1 8 oz. tub of cool whip- or homemade whipping cream
2 cups sweetened coconut flakes
First make a white cake mix, following the directions on the box for an 9 x 13 baking pan.
While the cake is baking, mix together a can of sweetened condensed milk and a can of cream of coconut. Cream of coconut is not to be confused with coconut milk. You can find it in the drink mix section – (like for cocktails) at most stores.
When you pull the cake out of the oven, poke holes all over the cake. Don’t poke holes all the way to the bottom or the liquid will all be at the bottom of the cake. Try to poke holes at different depths, some shallow and some deeper.
Slowly pour the coconut cream mix all over the cake, and try to make sure it doesn’t go over the edges, because then the liquid will seep to the bottom of the cake.
Refrigerate cake for at least 4 hours and then ice with homemade whipped cream or a small tub of cool whip.