Super Easy Decadent Coconut Cake Recipe

How to make it

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• Preheat oven and prepare cake per directions on container. I always use the classic white with only egg whites, but you can use whole eggs and it's still just fine!
• Make sure non dairy whipped topping is thawed.
• Pour into ungreased 13x9 pan and bake according to directions
• Meantime, mix the sweetened condensed milk and creme de coconut together and set aside. Be sure to shake the cans of both well before opening to mix the sugars.
• When cake is done and still hot, poke evenly about one inch apart with thin handled wooden spoon or a chopstick. Toothpicks are NOT big enough. A pencil will work well too.
• Drizzle the coconut/condensed milk mixture over the cake slowly, making sure to distribute it evenly and allow it to ooze into the holes you made.
• Let cake sit until TOTALLY cooled.
• Cover with a layer of coolwhip using it as frosting.
• Sprinkle well with the coconut.
• Cover and refrigerate until almost ready to serve. I allow individual servings to come to room temp before serving.
• Keep the remainder covered with either clear plastic wrap or waxed paper secured with foil over it. DO NOT PUT FOIL DIRECTLY ON THE CAKE SURFACE!