Creamy Coconut Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1 (16 ounce) package white cake mix

→ Filling and Topping

02 - 1 (14 ounce) can cream of coconut
03 - 1 (14 ounce) can sweetened condensed milk
04 - 1 (16 ounce) container frozen whipped topping, thawed
05 - 1 (10 ounce) package flaked coconut

# Instructions:

01 - Prepare cake according to package instructions. Bake in a 9x13 inch pan. Allow the cake to cool completely.
02 - In a small bowl, combine cream of coconut and sweetened condensed milk.
03 - Poke holes in the cake using a straw. Pour the milk mixture over the cake. Spread whipped topping evenly over the surface.
04 - Sprinkle flaked coconut over the cake. Chill before serving.

# Notes:

01 - Serve the cake chilled for best texture and flavor.

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