1 box white cake mix
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut
bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.
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