Coconut Cream Cake

• 1 box Butter cake mix, baked according to package directions in a 13x9 pan
• 1 can 15 oz cream of coconut, I use Lopez
• 1 can Sweetened condensed milk, 14oz
• 1 Container non dairy whipped topping
• 1 Sweetened/toasted coconut, optional

1. Bake cake according to package instructions.
2. In another bowl whisk together cream of coconut and sweetened condensed milk.
3. While cake is still hot, poke holes all over it with a skewer or whatever you have.
4. Slowly pour coconut mixture all over the top of the cake so it seeps into the holes.
5. Refrigerate til cold, about 2 hours.
6. Spread whipped topping on top.
7. You could sprinkle top with sweetened/toasted coconut.

butter cake mix, cream of coconut, condensed milk, coconut

Taken from cookpad.com/us/recipes/348623-coconut-cream-cake (may not work)