If you like coconut, you will love this cake. It is light and moist.
- 16.5 oz pkg
- duncan hines yellow cake mix
- 14 oz can(s)
- sweetened condensed milk
- 13.5 oz can(s)
- coconut milk
- 8 oz pkg
- cool whip
- 6 oz pkg
- frozen coconut
1Set aside 8 oz of the coconut milk. Mix cake mix according to package directions but use the remaining 6 oz of coconut milk as part of the required liquid plus 2 oz of water to make the one cup liquid required.
2Bake cake in a 9x13 pan as directed on the box.
3Remove cake from oven and while cake is hot poke holes in the cake with a large meat fork.
4Combine the 8 oz of coconut milk (that was set aside) with the sweetened condensed milk and pour over the hot cake.
5Let stand at room temperature for three hours and then top with cool whip and sprinkle the coconut on top of the cool whip. Store in refrigerator.
6Coconut milk can be purchased with the Asian foods