Coconut Cake

This is my favourite cake in the world - enough said.

Time: 2 days
Difficulty: 1/5
Tested: YES
Serves: At least 1

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Ingredients

• 1 box of Duncan Hines white cake mix

• 1 can sweetened condensed milk

• 1 can Coco Lopez cream of coconut

• 2 cups whipping cream

• 1 tbsp sugar

• 1 tsp vanilla

• 1 cup sweetened shredded coconut

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Method

1. Cook boxed cake mix according to package instructions in glass baking dish with some headroom. Let cool slightly.

2. While the cake is baking, whisk together the sweetened condensed milk and cream of coconut until no lumps remain.

3. When cake has cooled slightly, use the back end of a wooden spoon to punch holes approximately 1/2 inch apart all over the cake.

4. Pour the coconut mixture over the warm cake. Cover with plastic wrap and place in fridge overnight.

5. When ready to eat, whip cream with sugar and vanilla. Spread whipped cream on cake and sprinkle shredded coconut over cake.

6. Serve and enjoy!