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Ingredients:
1 white cake mix
3 whole eggs
1/2 cup Butter
1 13.5oz can of Goya Coconut Milk
1 11.6oz. Can of sweetened condensed Coconut cream milk
1 8oz. (Small) container of cool whip
1 14oz. Bag sweetened Coconut
Directions:
Follow directions on cake box instructions EXCEPT REPLACE oil with 1/2 cup of Butter and REPLACE WATER with 1 and 1/4 cup of Goya Coconut milk. (DO NOT THROW AWAY REMAINING MILK)
The cake box directions also called for 4 egg whites (I used 3 whole eggs).
Bake your cake in a 350ºF pre-heated oven for approximately 25 minutes or until cake is poked with knife or tooth pick that comes out clean.
Take cake out of oven, use a fork and poke holes all over cake.
In a bowl pour all of the can of sweetened condensed Coconut milk and the little bit remaining of the Coconut milk and blend together well and pour it over the cake evenly. Put in refrigerator for about 45 minutes to cool and set.
While cake is cooling
Toast the sweet Coconut in a frying pan until lightly tan in color.
Topping:
Spread cool whip evenly over cake and then top it evenly with your toasted Coconut. Cut and enjoy! 😋
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