Ingredients
1 box yellow cake mix
1 can sweetened condensed milk
1 can cream of coconut
1 bag angel flake coconut
1 large container frozen whipped topping, or a pint of whipping cream, whipped and sweetened with sugar
Preparation
Bake cake as directed on box for a 13x9 pan let cake cool in pan, then punch holes in cake with the round end of wooden spoon. Mix cream of coconut and sweetened condensed milk together and pour over cake making sure it goes through the holes in the cake. Keep in the refrigerator and when ready to serve, cover the cake with flake coconut, then spread the frozen whipped topping or whipped cream over on top of the cake.
Optional garnish: Spinkle toasted coconut on top of the whipped cream/topping.
