Ingredients

Scale

1 box (15.25 oz) Yellow Cake Mix
3 Eggs (to prepare cake)
1/3 cup Vegetable Oil (to prepare cake)
1 cup Water (to prepare cake)
1 can (14 oz) Sweetened Condensed Milk
1 can (13.5 oz) Full-Fat Coconut Cream
1/4 cup Powdered Sugar
1 teaspoon Vanilla Extract
1 container (8 oz) Frozen Whipped Topping, thawed
1 cup Shredded Sweetened Coconut

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pa
Prepare the yellow cake mix according to the package directions and pour the batter into the greased pan. Bake for 25-30 minutes
Poke holes in the warm cake with a fork or skewer
In a bowl, combine sweetened condensed milk and half of the coconut cream, whisking until smooth
Pour the coconut mixture over the poked cake and let it cool for 1-2 hours
Refrigerate the cake for at least 4 hours, or overnight
Whip the remaining coconut cream with powdered sugar and vanilla until stiff peaks form
Spread the whipped coconut cream on the chilled cake and top with shredded coconut
Slice and serve. Enjoy!

Notes

Chill the coconut cream overnight for best results in whipping.

Make sure the cake is completely cooled before adding toppings.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free cake mix)

Nutrition

Serving Size: 1 slice
Calories: 400-450 kcal
Sugar: 35-45 g
Sodium: 250-300 mg
Fat: 20-25 g
Saturated Fat: 15-20 g
Unsaturated Fat: 5-10 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 1-2 g
Protein: 3-5 g
Cholesterol: 30-40 mg