Makes:
8-12 servings
Total Time:
2 hr
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1 white cake mix & ingredients called for on the box
- 1 bag coconut, divided
- 1 can coconut milk (found in liquor isle)
- 1 tub (8 oz.) Cool Whip Extra Creamy
make it
Prepare mix as directed on the box and stir in 1 cup of the coconut. Bake as indicated on package [2 (8 or 9 inch) prepared pans]. Allow cake to cool for at least 30 minutes.
Place one layer on a serving dish and puncture with a skewer liberally. Shake can of coconut milk well, pour half onto layer, slowly. Top layer with 1/3 of the Cool Whip and sprinkle with 1/4 cup of coconut.
Add top layer and repeat. Cover sides with whip topping and gently press coconut onto sides. * Be sure to refrigerate this cake. *
Notes
I always have quite a bit of coconut left over and will sometimes tint or toast some and add as a variation (along with the plain coconut that I always put on) depending on the season or holiday. For Easter I tinted a half cup or so a very pale pink and pressed a little here and there and it was very pretty. I started doing these variations because this cake is requested so much I thought it would be fun to experiment. I have also added a can of crushed pineapple to the mix and used the juice in place of the water....It was wonderful!
