Chocolate Coconut Cake

Chocolate Coconut Cake 1 chocolate cake mix 1 - 15 ounce can cream of coconut 1 - 14 ounce sweetened condensed milk 1 - 8 ounce container Cool Whip, thawed 2 cups shredded coconut, divided Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. Prepare the cake mix according to the package directions. Spread in prepared pan and bake for 28-30 minutes or until done. Cool 5 minutes and then use a fork to poke holes all over the hot cake. Mix the sweetened condensed milk and the cream of coconut in a bowl. Pour over the cake slowly, letting it soak into the holes. Let cool completely in the refrigerator. Spread 1/2 cup coconut on a baking sheet. Bake 5 minutes at 350 degrees, stirring often. Let cool. Frost the cooled cake with the Cool Whip. Top with the plain shredded coconut. Sprinkle the toasted coconut on top for color. Keep refrigerated. Notes: I found the Cream of Coconut in the alcohol aisle of Walmart. It is completely alcohol-free though!