**Coconut Cake** {1.20.2021}

Hey guys… How is everyone?

Today, I’m sharing my coconut cake recipe that I made last week for Joey’s birthday. It is so good! It’s even better if you can make it a few days ahead and all the creaminess gets in the cake.

Here is my little helper mixing up our cake. #shirtless #sigh

Yellow Cake Mix (Yes, you could make a cake from scratch, but let me be honest, I need easy) 😉

1 can sweet condensed milk

1 can Tall or 2 cans of short CoCo Lopex Cream of Coconut (found in wine mixer area)

8 oz Cool Whip

Sweetened Coconut

Prepare cake according to directions. Allow cake to cool a little. While cake is warm, poke holes in it, close together. I use the round end of a wooden spoon. Mix the condensed milk and the Cream of Coconut together. Pour over warm cake, especially letting it go in the holes. Let cake cool completely. Thaw cool whip and spread over the top of the cake. Sprinkle the top of the cake with coconut. Enjoy.

I like to make the cake a couple days ahead and let the mixture really seep into the cake. It’s so good!

I prefer to make it in a throwaway pan. All the gooey seeps down all in the pan, so when we are done, it’s great to just toss it.