Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240ml) whole milk
  • 3 large eggs
  • 1 can (15 oz / 425g) cream of coconut
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 tub (8 oz / 226g) frozen whipped topping, thawed
  • 1/4 cup (60ml) full-fat coconut milk, chilled
  • 1 cup (100g) sweetened shredded coconut

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine the yellow cake mix, melted butter, whole milk, and eggs in a large mixing bowl; mix until the batter is smooth.
  3. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake is still warm, use a fork to poke holes every 1 inch across the entire surface, penetrating about 2/3 of the way through.
  5. Whisk together the cream of coconut and sweetened condensed milk until velvety.
  6. Slowly pour the coconut cream mixture over the cake, ensuring it seeps into the holes.
  7. Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the soak to fully saturate the crumb.
  8. Fold the chilled full-fat coconut milk into the thawed whipped topping until just combined.
  9. Spread the frosting evenly across the chilled cake using an offset spatula.
  10. Garnish the top by generously sprinkling with the sweetened shredded coconut.