Instructions:
Bake the cake: Prepare cake mix according to package directions in a 9×13-inch pan. Bake and let cool slightly.
Poke holes: Using the handle of a wooden spoon, poke holes all over the warm cake.
Make coconut cream mixture: In a bowl, whisk together condensed milk, cream of coconut, and whole milk. Slowly pour over cake, letting it soak in. Chill for at least 2 hours.
Make whipped topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over cake.
Finish with coconut: Sprinkle shredded coconut generously over the top.
Chill & serve: Refrigerate for at least 2 hours (overnight for best flavor). Slice and enjoy a fluffy, creamy, coconut dream!
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