Ingredients:
1 (18 ounce) packages white cake mix
3 egg whites ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
1 1/3 cups water ( or as called for by your cake mix)
1 (3 1/2 ounce) cans coconut
1 (15 1/2 ounce) cans cream of coconut, such as Coco Lopez
1 (9 ounce) cartons Cool Whip, thawed
1 (3 1/2 ounce) cans coconut
2 tablespoons coconut, liqueur such as CocoRibe (optional)
Directions:
Prepare cake mix according to package directions adding coconut to the batter.
Bake in a greased, floured 13x9x2 inch pan.
When done, remove from oven and punch deep holes in cake with a fork.
Pour the Cream of Coconut into holes.
Let sit until cool before icing.
For icing, mix cool whip, coconut, and liquer if desired.
Spread icing on cake and store refrigerated.
Servings: Serve
Time preparation: 15 min.
Time total: 45 min.