I haven’t always been a fan of coconut. When I was a kid, my sister was crazy about the coconut chocolate bars (what were they called again? I just can’t remember the name!) and I thought the scent alone was unpleasant.
But something has happened over the years and these days it feels like I can’t get enough of this tropical flavor. Maybe it’s the fact that it brings back so many wonderful memories from a tropical resort I once visited – or maybe we all develop more refined taste buds when we grow up!
Whatever the reason, I have collected quite an impressive bunch of delicious recipes with coconut, and this cake is my absolute number one favorite. It’s so easy to make, it’s almost ridiculous; but it tastes like you’ve spent half a day making it!
Whenever I serve this to guests they beg me for the recipe and I’m a little embarrassed to share it… What can I say, it’s just so simple! The secret is, you’re using coconut in three different forms, and I think that’s what makes the flavor so stupendous.

This is the perfect recipe for all of us who don’t really have time to slave away in the kitchen, just to make a special dessert.
The cake mix is such a lifesaver, but if you have a favorite recipe for butter cake or white cake that you make from scratch, feel free to use it! I bet it would make this even more scrumptious (although I’m not sure if that’s even possible!) Don’t forget to let us know in the comments how this turned out for you!

Ingredients

• 1 package (15.25 ounce) butter or white cake mix
• 3 large Eggland’s eggs
• 1/3 cup vegetable oil
• 1 cup of water
• 1 1/2 cups sweetened coconut flakes
• 1 container (12 ounce) Cool Whip topping
• 1 can (14 ounce) sweetened condensed milk
• 3/4 cup cream of coconut
• 1/2 cup toasted coconut flakes

Instructions:
Preheat oven to 350 degrees F. Lightly coat a 9×13 baking pan with nonstick cooking spray.
In a large bowl, beat cake mix, eggs, oil, and water together with an electric mixer until blended and thickened, about 1 minute. Pour into the prepared pan. Bake for 30-35 minutes until a toothpick in the center comes out clean. Set aside to cool.
In medium bowl, fold together the 1 1/2 cups coconut flakes and Cool Whip. Set aside.
In another bowl whisk together the condensed milk and cream of coconut.
Using the end of a small wooden spoon, poke holes about 1-inch apart, all over the top of cake. Drizzle the milk mixture all over the top of the cake, making sure it goes into all the holes. Let sit for 15 minutes.
Spread Cool Whip mixture over cake.
Sprinkle with the toasted coconut.
You can serve right away, but for optimal flavor let sit in the refrigerator for several hours, ideally overnight.