Step 1

Prepare cake mix according to directions on the box, substituting coconut milk for water in the mix. Bake in a 9 x 13 pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. Over bake and the crust will be too dry to absorb the cream of coconut.

Step 2

While the cake is still warm, poke holes all over the cake with a skewer, a toothpick, a chopstick, or even a fork.

Step 3

Warm cream of coconut for 1-1/2 minutes on HIGH in the microwave and pour over the cake. Chill for several hours or overnight.

Step 4

Frost with 1 container of thawed, whipped topping (i.e. Cool Whip). Sprinkle flaked coconut on top. Keep refrigerated.