Amie's Triple Coconut Cake

• Vegetarian

• Canned Goods

  • 1 1/4 cup Coconut milk

• Baking & Spices

  • 1 Betty crocker white cake mix
  • 1 8-ounce container Topping, whipped

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 1 15-ounce can Cream of coconut

Found on salad-in-a-jar.com

Description

Ingredients

• 1 Betty Crocker white cake mix
• 1-1/4 cup coconut milk
• 1 15-ounce can cream of coconut
• 8-ounce container of whipped topping
• 1 cup flaked coconut

Directions

• Prepare cake mix according to directions on the box, substituting coconut milk for water in the mix. Bake in a 9 x 13 pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. Over bake and the crust will be too dry to absorb the cream of coconut.
• While the cake is still warm, poke holes all over the cake with a skewer.
• Warm cream of coconut for 1-1/2 minutes on HIGH in the microwave and pour over the cake. Chill for several hours or overnight.
• Frost with 1 container of thawed, whipped topping (i.e. Cool Whip). Sprinkle flaked coconut on top. Keep refrigerated.