NOTE: This is not an original recipe, but one my mama shared with me and which came from a friend. Everyone needs this in their arsenal.
Makes me remember: church fellowship dinners
Tastes: Rich, cool, and not super coconut-y
Perfect ending to: a lighter main course, like salad or grilled veggies and chicken or fish
To market, to market:
1 box white cake mix
Ingredients to make cake per box directions
1 can Coco Lopez (or whatever brand, about 12 oz) cream of coconut
1 small can sweetened condensed milk
16 oz tub of Cool Whip
1 or 2 packages frozen fresh coconut (I use 2, but I love coconut- others may only want to use 1 package)
Make the cake according to the directions on the box, and bake it in a 9x13" pan. Let cool completely, then stab holes in cake (lots of holes). Mix cream of coconut and sweetened condensed milk, then pour over cake. Refrigerate overnight. Just before serving, spread Cool Whip over the top of the cake, then sprinkle with the fresh coconut. Serve!
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