Soft white cake soaked in cream of coconut and topped with Cool Whip and shredded coconut.

Instructions:

  1. Bake the cake:
    • Prepare cake mix according to package instructions.
    • Bake in a 9×13-inch pan and let cool completely.
  2. Make the coconut cream soak:
    • In a bowl, whisk together coconut milk, sweetened condensed milk, and vanilla extract.
  3. Soak the cake:
    • Poke holes all over the cooled cake with a fork.
    • Pour the coconut cream mixture evenly over the cake, letting it soak in.
  4. Top the cake:
    • Spread Cool Whip evenly over the soaked cake.
    • Sprinkle generously with shredded coconut.
  5. Chill and serve:
    • Refrigerate for at least 2–3 hours (or overnight) to let the flavors meld.
    • Slice and serve chilled — creamy, tropical, and irresistible! 😋

💡 Tips:

  • Toast the shredded coconut lightly for a nutty flavor.
  • You can add a few pineapple chunks for extra tropical flair.
  • Perfect for holidays, parties, or just a special treat at home.

If you want, I can also write a fun Facebook caption for this cake to make people drool and comment “I need this recipe!” 😍