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Ingredients
Scale
- 15.25 ounces white cake mix (1 box) plus ingredients the mix calls for
- 1 ½ cups sweetened shredded coconut
- 14 ounces sweetened condensed milk (1 can)
- 14 ounces cream of coconut (1 can)
- 8 ounces cool whip (1 container) thawed
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix as directed on the package.
- Spread shredded coconut onto a baking sheet and toast it in the preheated oven for 2 to 4 minutes, stirring occasionally until golden brown.
- Allow the cake to cool for 15-20 minutes, then poke holes in the surface with the handle of a wooden spoon, spacing them 1-2 inches apart.
- In a mixing bowl, whisk together the sweetened condensed milk and cream of coconut until smooth. Pour this mixture evenly over the cake, spreading it gently into the holes.
- Once completely cooled, spread Cool Whip over the top and sprinkle with the toasted coconut.
- Cover and refrigerate for at least 4 hours or overnight for the best texture.
Notes
For a sweeter taste, use sweetened shredded coconut. If you prefer less sweetness, opt for unsweetened.
Make sure the Cool Whip is fully thawed for easier spreading.
Allow the cake to chill overnight for a more pronounced flavor.
- Prep Time: 15 minutes
- Cook Time: 330 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg