Ingredients: – 1 box white cake mix, made according to package directions – 1 (15 oz) can cream of coconut – 1 (14 oz) can sweetened condensed milk – 8 oz whipped topping – 1½ cups shredded coconut

Make the cake according to package directions, and bake in a 13x9 inch dish. Whisk together the sweetened condensed milk and the cream of coconut.

Poke holes in the baked cake with a drinking straw, and pour the cream of coconut mixture over the top.  Refrigerate until cold, at least 2–3 hours.

Spread whipped topping over the top, and sprinkle with shredded coconut. You can use either sweetened or unsweetened coconut.

Store cake in the refrigerator, and serve while cold. It pairs really nicely with a cup of coffee or tea!