- 1 box white cake mix
- 1 can of coconut milk
- 1 container of frozen whipped cream, thawed (Pick the size based on how much whipped topping you'd like)
- 1 bag of sweetened coconut flakes
Bake cake as directed. Once baked and still warm, poke holes with toothpick all over cake. Pour coconut milk over cake and let cool. Once cool, mix the thawed whipped topping with the bag of coconut flakes. Spread over cake and enjoy!
Note: This cake is best stored in refrigerator. It also goes great with fresh strawberries!