coconut cream cake

How To Make coconut cream cake

• Step 1
  Prepare cake mix according to package directions in a 9”x13” pan. Cool completely.
• Step 2
  Heat oven to 350 degrees. On a baking sheet, spread half of coconut. Toast, stirring occasionally for 10 minutes, or until the coconut has started turning a golden brown. Remove and cool. You can also do this over medium heat on top of the stove in a sauté pan. Mix toasted and untoasted coconut together and set aside.
• Step 3
  In a small bowl, beat together cream of coconut and sweetened condensed milk until well blended.
• Step 4
  Using a small straw, chopstick or other similar sized item that can make a small hole; poke numerous holes in the cooled cake. This is how the ooey, gooey, yummy coconut-sweetened condensed milk mixture will soak into the cake.
• Step 5
  Slowly pour the cream of coconut-sweetened condensed milk mixture over the cake and allow to soak in for 15 minutes.
• Step 6
  Mix vanilla into thawed whipped topping and spread mixture evenly over soaked cake.
• Step 7
  Sprinkle mixed coconut evenly over whipped topping.
• Step 8
  Cut into squares and serve. Store any leftovers in the refrigerator.
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