Easy Coconut Cake

This cake is one of my sister's crowd-pleasers.  Whenever she takes it to an event, she gets raves and requests for the recipe.  The original recipe calls for frosting the cake with whipped topping, but my sister always makes it without the whipped topping.  Cream of coconut can be found in the grocery either with sweetened condensed milk or near the mixed drinks in the wine and spirits section.  This recipe was adapted from Mommy's Kitchen.

Easy Coconut Cake

1   white or yellow cake mix

 

1   (8 oz) tub whipped topping (optional)

1   (8 oz) package sweetened coconut

1   (15 oz) cream of coconut

1   (14 oz) can sweetened condensed milk

Bake the cake as directed on the box using a 9 x 13 inch baking pan.  Mix together one can of sweetened condensed milk and one can of cream of coconut and set aside.  Poke holes in hot cake with a fork or skewer, and pour the milk on top a little at a time, letting some soak in before pouring more on top.  Cool completely. Frost with whipped topping if desired. Sprinkle coconut over the top.  Store in the refrigerator.