Coconut Cream Cake

Are you a lover of coconut?  My husband is!  He can walk past every dessert, no matter how decadent it is, except this one.  It's not fancy, but it's oh sooo good!  Here's what you need:

1 Box Cake Mix, White or Yellow
(eggs, water, oil for the cake recipe)
1 Can Cream of Coconut
1 Can Sweetened Condensed Milk
1 Container Cool Whip
Bag of Sweetened, Flaked Coconut



Mix the cake according to the directions and bake in a 9 x 13 inch pan.





When it's cooled for 5 minutes poke the cake full of holes like this:




Mix the Cream of Coconut and the Sweetened Condensed Milk with a fork and pour over the cake. You'll think it's too much liquid BUT IT'S NOT!!  Cover and refrigerate the cake for about an hour.  

It will look like this when you take it out:

Smooth the Cool Whip over the top and cover with coconut.

I'll warn you ahead of time - this dessert is dangerous if you love coconut.  It's very rich, so a little is really satisfying.  And it just gets better if it sits for a couple of days in the fridge! You can make it ahead of time when you're having dinner guests!  (We found Cream of Coconut at the Strip District in Pittsburgh and on Amazon.com.)  

Let me know if you try this one!