Cream Of Coconut Cake

1. 1

   Bake cake according to package directions. Cool completely on rack.

2. 2

   Punch holes in cake layers with toothpick or skewer and slowly drizzle cream of coconut over the layers.

3. 3

   Mix together Cool Whip, sour cream, sugar and all but about 1/2 cup of the coconut. Ice cake and sprinkle with reserved coconut.

4. 4

   Now the hard part - hide it in the fridge for a couple or three days and let it mellow. If you like coconut, this is a treat you won't forget anytime soon.

5. 5

   Note: I like to toast the reserved 1/2 cup coconut to sprinkle on top of cake. I just think it looks pretty.

* Per serving · 4 servings · Values may vary.

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