This recipe is so good (thanks to Alyssa Frost!), and even if you don't care for coconut, it hardly has that flavor at all. It is just yummy, cold and delicious!
1 white cake mix
1 can sweetened condensed milk
1 can cream of coconut (found in the liquor section, but contains no liquor!)
1 tub whipped topping
coconut flakes, if desired
Mix sweetened condensed milk and cream of coconut in bowl and refrigerate for at least an hour. Mix and bake cake according to directions on box. As soon as the cake comes out of the oven, use the stick end of a wooden spoon to poke several holes throughout. Take mixture out of the fridge and pour over the top of the cake. Spread the excess mixture into the holes. Refrigerate cake for at least 3 hours to let it cool and soak up all the mixture. When ready to serve, spread one tube of cool whip over the top and garnish with toasted or raw coconut flakes.
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