Coconut Cake

• 1 (18 1/4 ounce) box butter pecan cake mix or (18 1/4 ounce) box yellow cake mix with pudding
• 1 1/4 cups water
• 3 eggs
• 1/3 cup margarine or 1/3 cup butter, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section)
• 1 cup coconut, for toasting
• 1/2 cup coconut
• 1/2 cup chopped pecans
• 8 ounces Cool Whip, thawed

1. Preheat oven to 350.
2. While oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
3. (It will burn quickly so watch it carefully.).
4. Mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
5. Stir in 1/2 cup toasted coconut.
6. Pour into greased 13x9 pan.
7. Bake about 33-38 minutes until toothpick inserted in center come out clean.
8. Mix condensed milk with cream of coconut.
9. Remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
10. Pour milk/cream of coconut evenly over hot cake.
11. Cool completely.
12. Frost with cool whip.
13. Sprinkle with remaining toasted coconut, coconut and pecans.
14. Refrigerate.

butter, water, eggs, margarine, condensed milk, cream of coconut, coconut, coconut, pecans

Taken from www.food.com/recipe/coconut-cake-98900 (may not work)