Coconut Drippy Cake

Coconut Drippy Cake

{from Big Red Kitchen}

yellow cake mix {prepared according to package directions in a 9x13 pan}

1 can {14.5 oz.} sweetened condensed milk

1 can {about 15 oz.} cream of coconut -- I found this on the alcoholic drink mixers aisle in a 21 oz. bottle

1 container COOL WHIP Whipped Topping

Bake cake according to package directions.  When it comes out of the oven, poke holes all over the top of the cake with a fork.  Mix sweetened condensed milk and cream of coconut in a bowl and pour over the cake while it is still warm.  The coconut yumminess will seep into the cake as it cools, making it super-moist and delicious.  When cake has cooled completely, frost with COOL WHIP and chill in the refrigerator until ready to serve.  The longer it chills, the better it gets.  In fact, I thought it was way yummier the next morning for breakfast.  Yes, I sometimes eat cake for breakfast.  Don't judge. 

I thought this would be good with a layer of crushed pineapple on top before the COOL WHIP layer, like a piña colada cake or something.  Maybe next time . . .   Have a great weekend, friends.  I'd love to hear what you'll be baking for your family!

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