1 (18 ounce) box of coconut cake mix
1/3 cup oil
1 (14 ounce) cans cream of coconut, Coco Lopez
1 (8 ounce) containers Cool Whip
2 cups shredded coconut
Preheat oven to 350 (or as Directed on Cake Mix).
Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
Once you have the cake mixed, stir in 1/2 – 1 cup of coconut.
Pour batter into a 9 x 13 baking pan.
Bake Cake according to instructions on box, or until it passes the toothpick te
Remove cake from oven, and give it just a few minutes to cool a little.
While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
Ice with Cool Whip and then put remaining coconut on top.
If you want you can tint the coconut on top with food coloring for any holiday.
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