Creamy Coconut Cake

• 1 package (18.25 Oz. Box) White Cake Or Butter Cake
• 3 whole Eggs
• 1/3 cups Vegetable Oil
• 1 can (15 Oz. Can) Cream Of Coconut
• 1 can (14 Oz. Can) Sweetened Condensed Milk
• 1-1/2 cup Shredded Coconut
• 1 container (12 Oz. Container) Cool Whip
• 1/2 cups Toasted Coconut

1. Note: there's some cooling needed before the frosting can be put on, so total time is 1 hour.
2. Make cake mix as directed on box, using the eggs, oil, and the amount of water indicated in the box. Bake in a 9 x 13 inch pan.
3. While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together the shredded coconut into the Cool Whip. Set aside.
4. Let cake cool for 10 minutes. Poke holes all over the top of the cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread the Cool Whip mixture over the cake. Sprinkle with the toasted coconut.
5. Cut to desired size pieces and serve.

white cake, eggs, vegetable oil, cream of coconut, milk, coconut, toasted coconut

Taken from tastykitchen.com/recipes/desserts/creamy-coconut-cake/ (may not work)