Things You'll Need:
- White Cake Mix
- Cream of Coconut
- Condensed Milk (not evaporated)
- Whipped Cream
- Coconut Flake
-
Step 1
Bake the cake as directed on box.
-
Step 2
Let it cool for about 10 minutes. It should still be a little warm. Use the end wooden spoon end or something of the same gauge and poke holes all over the cake. I usually imagine one hole for each cut piece and a hole in each of the corner cuts, but the cake is not cut so you just need to picture where you would cut it.
-
Step 3
Stir Cream of Coconut and Condensed Milk in separate bowl.
-
Step 4
Use a measuring cup, or table spoon of some sort to pour the mixture into the holes. It is going to ooze down the sides of the pan and smear from hole to hole, but this is okay. Make sure you try to get as much of the mixture in the holes as possible. Use the entire mixture.
-
Step 5
Cover cake with whipped cream. Sometimes it smears with the mixture, but you should be able to cover the mixture with out any trace of it being there.
-
Step 6
Sprinkle coconut flakes on top of the cake. Since I don't care of the coconut flake, I just leave my portions with just whipped cream.
-
Step 7
Put your cake in the refrigerator and let it sit for a while (30) minutes or so.
When you cut a piece all of that mixture should be absorbed into the cake and it will be great juicy yuminess!
