Prepare cake mix as directed using 9x13 inch cake pan. Cool almost completely and pour 1/2 can of cream of coconut over the cake; set aside and finish cooling.
Mix Cool Whip, cream cheese, 1/2 can of cream of coconut; beat until creamy and fluffy. Add powdered sugar and 1/4 cup of the coconut; beat until sugar is blended.
Spread Cool Whip mixture over cooled cake and refrigerate. In skillet, toast remaining coconut until lightly browned and sprinkle over top of cake.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.