coconut cream pie cake

How To Make coconut cream pie cake

• 
  Step 1
  Preheat oven to 350 degrees F. Make the yellow cake according to package directions.
• 
  Step 2
  Bake in a 9 X 13 baking dish for 23-28 minutes.
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  Step 3
  While baking the cake, mix one can of coconut cream (or milk) with a can of sweetened condensed milk.
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  Step 4
  When the cake is done and while it's still hot, take a skewer or a chopstick and poke holes evenly all the way through the cake. Be sure to poke holes along the sides of the cake if possible. Leave the cake in the pan or dish by the way.
• 
  Step 5
  Pour the coconut milk/condensed milk over the cake evenly until it's all used. It will pool along the cake, but that's ok.
• 
  Step 6
  Let the cake cool in the pan or dish. Then put it in the refrigerator.
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  Step 7
  When the cake is cold, spread the Cool Whip over the cake.
• 
  Step 8
  Then sprinkle the flaked coconut over the top. If you can, make this one or two days ahead of time; the consistency is like a coconut cream pie. The taste is very good, and the texture is creamy.
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