Cool & Creamy Coconut Cake

This recipe came from Annette Byrd-Stewart in Dunn, N.C., who is a member of South River EMC. Annette got the recipe from Woman's Day magazine who repriinted it from, “The Lady & Sons Just Desserts” cookbook by Paula Deen. Annette says,“I fixed it for my family and it was WONDERFUL!”. Thanks for sharing Annette.

1 box yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) cream of coconut
1 (8 oz.) tub of whipped topping, thawed
2 1/2 to 3 cups flaked, sweetened coconut

Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan. Prepare cake mix as package directs. Pour batter into pan; bake as directed. Remove from oven. Using a fork or skewer, poke holes in the entire cake. After mixing condensed milk and cream of coconut, slowly pour over warm cake. Cool cake completely. Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut into squares. This cake is best if prepared a day or two ahead of serving so all the liquid can be soaked up by the cake.

Yield: 12 servings