• 1 package of white cake or butter cake
• 3 eggs
• 1/3 cup vegetable oil
• 1 can (15 ounce) Cream of Coconut
• 1 can (14 ounce) Sweetened Condensed Milk
• 1 1/2 cups Shredded Coconut
• 1/2 cup toasted coconut
• 1 (12 ounce) container Cool Whip

Make cake mix as directed on box and bake in a 9 x 13 inch pan.

While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together 1 1/2 cups coconut into the Cool Whip. Set aside.

Let cake cool for 10 minutes. Poke holes all over the top of cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread Cool Whip mixture over cake. Sprinkle with 1/2 cup toasted coconut. Cut to desired size pieces and serve.

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