Coconut Cream Cake

I'm not a huge fan of cake in general. But this cake is quite the exception.

Sweet cream of coconut is blended with condensed milk and poured over the hot cake, soaking into the entire confection and creating a moist, almost gooey, treat.

You need to make this cake a day in advance of when you're serving it to get the full effect. It actually gets better the longer it sits. It will last about 5 days in the fridge, especially if you hide it from everyone.

Here's what you need:

1 box yellow cake mix + the ingredients called for on box
1 can (15 oz) cream of coconut (I found this in the aisle with mixed drink mixes - does that make sense
1 can (14 oz) sweetened condensed milk
1 1/2 cups heavy whipping cream
3/4 cup shredded coconut

Prepare and bake the cake in a 9x13 pan according the package directions. When you take it from the oven, poke holes all over the cake with a fork.

Whisk the cream of coconut and condensed milk together until well blended. Pour over the warm cake, spreading the mixture with the back of a spoon. Allow to cool completely.

Beat the whipping cream on high speed until stiff peaks form. Fold in the shredded coconut and spread over cake. Chill until ready to serve, preferably overnight.

See the liquid at the bottom of the cake? The sweet stuff has dripped all the way through! It's so good. And so rich. You won't want to eat a big piece of this at one time. Or maybe you will.