– 1 (15.25 oz) white cake mix – 1 (15. oz) can, Cream of Coconut (like Goya brand), divided into (3) 1/2 cup portions – 1 1/2 c. water – 2 egg whites – 1/2 c. vegetable oil (or coconut oil) – 1 (8 oz.) container, Cool Whip (thawed) – 1 c. sweetened flake coconut (toasted or untoasted)
Begin by baking the white cake in a 9 x 13″ pan.
While the cake is still warm, poke holes in the cake about 1″ apart. Using a chop stick or the end of a wooden spoon works well.
Once the holes are poked in the cake, drizzle the cake with 1/2 cup of the cream of coconut. Drizzle into the holes and on top of the cake.
Refrigerated the cake for one hour or until completely cooled. While cake is cooling, mix together the whipped topping with the remaining 1/2 cup of cream of coconut.
To the cooled cake, spread the whipped topping mixture over the top, gently pressing the topping into the holes of the cake.
Top with toasted coconut. Slice your cake into squares and enjoy. This cake makes 12 servings, so slicing 3 squares by 4 squares is ideal.