Step 1

Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. Stir in 1/2 cup of sweetened coconut to the batter. After the cake is baked place on a baking rack.

Step 2

In a medium size bowl, add one can of sweetened condensed milk and one can of cream of coconut. Mix to combine and set aside.

Step 3

While the cake is still hot, poke holes using a fork or the back of a wooden spoon. Slowly pour the milk mixture on top making sure to aim in all the holes. Let it all the milk mixture soak in.

Step 4

I pour a little at a time and wait about 5 minuets then pour more of the milk mixture into the cake.

Step 5

Cool completely and frost with cool whip or use my real cream whipped frosting (recipe below).

Step 6

Toast the remaining one cup of coconut and sprinkle on top of the cake. Refrigerate cake for at least 2 hours before serving.

Step 7

Refrigerate any leftovers.

Step 8

To prepare the whipped cream frosting, start with a cold bowl. I used my Kitchen aid mixer bowl with the whisk attachment, and placed it in the freezer for about 15 minutes.

Step 9

Remove bowl from freezer and add 2 cups heavy cream and set on medium speed. Add the powdered sugar and the vanilla extract.

Step 10

Whip the cream slowly (this is key and keeps the cream from separating later). Whisk for about 10-15 minutes until the cream begins to ripple (be patient).

Step 11

Turn the mixer off and finish whisking by hand using a wire whisk until the cream starts to thicken and stick to the whisk. Be careful not to whisk too much or the cream will become clumpy.

Step 12

Spread the whipped cream frosting over the entire cake using an offset spatula.