1 white cake mix
1 tsp. coconut flavoring
1 can sweetened, condensed milk
1 c. toasted coconut
1 c. heavy whipping cream
2 T. powdered sugar
Make cake as directed on box and add the coconut flavoring. Bake as directed for whatever size pan you used. When cake comes out of the oven, poke holes in the cake and pour sweetened condensed milk over it. 1/2 of a can is what I used for both of my 9″ cakes. You can also use a 9×13 pan and just leave the cake in the pan.
Frost with cool whip or homemade whipped cream (1 c. heavy whipping cream + 2T powdered sugar…beat until consistency of whipped cream).
Toast coconut on a cookie sheet @ 300 degrees. Stir every few minutes until golden brown (about 20 minutes). Cool and sprinkle on cake, pressing against the sides.
I made an extra batch of cupcakes for the kids using the same method. After all, you can never have too much dessert!