Ingredients

• 1 box of White Cake mix, ingredients to prepare
• 7 ounces Sweetened Flaked Coconut, divided
• 15 ounce can Cream of Coconut
• 14 ounce can Sweetened Condensed Milk
• 1 pint Heavy Cream
• 2 cups Powdered Sugar
• 8 ounces Cream Cheese, softened
• 1 teaspoon Pure Vanilla Extract
• 6 ounces Frozen Fresh Coconut, thawed

Directions

1. Preheat oven to 350F; grease and flour a 13x9x2 inch baking pan
2. Cake: prepare the cake according to the directions on package; mix in half of the 7 ounce bag of sweetened flaked coconut into the batter
3. Bake per the directions until top is golden brown and toothpick comes out clean; once the cake is baked, use a fork or skewer to poke holes in the top of the cake
4. Coconut cream filling: in a small mixing bowl, whisk together the cream of coconut with sweetened condensed milk; slowly pour over the hot cake, spread the coconut milk into the holes; allow the cake to cool completely
5. Frosting: beat together the heavy cream, powdered sugar, softened cream cheese and vanilla extract until fluffy; spread over the top of the cake
6. Toss together the remaining sweetened flaked coconut with the thawed fresh coconut; sprinkle evenly over the frosting
7. Chill for 1 day before serving