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Bake the cake: Prepare the cake mix according to the instructions on the box. Pour the batter into a 9×13-inch baking dish and bake as directed. Allow the cake to cool completely.
Poke the cake: Once the cake has cooled, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake.
Add the coconut milk mixture: In a medium bowl, mix the sweetened condensed milk and coconut milk or cream of coconut together. Slowly pour this mixture over the cake, ensuring it fills the holes.
Chill: Cover the cake and refrigerate for at least 2-4 hours or overnight, allowing the cake to soak up the coconut milk mixture.
Top with whipped cream and coconut: Spread the whipped topping over the top of the cake. Then sprinkle the shredded coconut evenly on top.
Serve: Slice the cake into squares and serve chilled.
This dessert is light, moist, and delicious, perfect for coconut lovers! Let me know if you need additional variations or tips.
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