Ingredients:
18 ounces white cake mix
3 eggs ( 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 (15 ounce) cans cream of coconut ( Coco Lopez)
1 (8 ounce) containers Cool Whip
1 (6 ounce) cans flaked coconut
Directions:
Bake cake in a 13×9 pan according to box instructions.
let cake cool slightly.
take a wooden mixing spoon and put holes in the cake.
shake the can of cream of coconut milk well (for 5 minutes).
slowly pour coconut milk on the cake filling the holes.
when cake is cool to the touch, frost with cool whip.
sprinkle with flaked coconut.
refridgerate.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.