Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix
  • 3 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) water
  • 1 can (12 oz / 340g) cream of coconut
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tub (8 oz / 226g) whipped topping, thawed
  • 1 cup (80g) sweetened shredded coconut, toasted

Instructions:

  1. Preheat your oven according to the cake mix instructions. Combine the cake mix, eggs, oil, and water. Beat until the batter is smooth and glossy.
  2. Pour the batter into a 9x13 inch baking pan and bake until a toothpick inserted in the center comes out clean and the edges are golden brown.
  3. While the cake is still warm, use a fork to poke holes approximately 1 inch apart across the entire surface.
  4. In a separate bowl, whisk together the cream of coconut and sweetened condensed milk until completely combined and pale white.
  5. Pour the coconut mixture slowly over the cake, ensuring it fills every hole.
  6. Place the cake in the refrigerator for at least 4 hours (or overnight) to set.
  7. Spread the whipped topping in a thick, even layer across the top of the chilled cake.
  8. Generously sprinkle the toasted shredded coconut over the frosting for a crispy contrast.