Creamy coconut cake


° 15 ounces butter or white cake mix

° 3 large eggs

° 1/3 cup vegetable oil

° 1 cup of water

° 1 1/2 c coconut flakes

° 12-ounce container of Cool Whip, thawed

° 14 ounces sweetened condensed milk

° 3/4 ​​cup coconut cream

° 1/2 cup toasted coconut flakes

* Instructions :

* Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick cooking spray.
* In large bowl, beat cake mix, eggs, oil and water with electric mixer until well blended and thickened, about 1 minute. Pour into prepared pan. Bake for 30-35 minutes until a toothpick in the center comes out clean. Let cool.
* In a medium bowl, combine 1 1/2 cups coconut flakes and Cool Whip. Put aside.
* In another bowl, whisk together the condensed milk and coconut cream.
* Using the end of a small wooden spoon, poke holes about 1 inch apart all over the top of the cake. Drizzle the milk mixture all over the top of the cake, making sure it gets into all the holes. Let stand 15 minutes.
* Spread Cool Whip mixture over cake.
* Sprinkle with toasted coconut.
*You can serve right away, but for best flavor let sit in the refrigerator for several hours, ideally overnight.

Enjoy !