Coconut cake


° 15 ounce package butter or white cake mix

° 3 large eggs

° 1/3 cup vegetable oil

° 1 cup water

° 1 1/2 c coconut flakes

° 12 ounce container cold whip, thawed

° 14 ounces of sweetened condensed milk

° 3/4 ​​cup coconut cream

° Half a cup of toasted coconut flakes


 Preheat oven to 350 degrees Fahrenheit. Coat a 9" x 13" baking pan with a little non-stick cooking spray.
In a large bowl, beat cake mix, eggs, oil, and water with an electric mixer until combined and thickened, 1 minute. Pour into the prepared skillet. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool.
In a medium bowl, combine 1 1/2 cups coconut flakes and cold whisk. Sit aside.
In another bowl, whisk the condensed milk with the coconut cream.
Using the end of a small wooden spoon, make holes about 1 inch apart, all over the top of the cake. Sprinkle the milk mixture over the entire surface of the cake, making sure it goes into all the holes. Leave it on for 15 minutes.
Spread the cold whipping mixture over the cake.
Sprinkle with toasted coconut.
You can serve immediately, but for optimal flavor, leave in the refrigerator for several hours, preferably overnight.

Enjoy !