Coconut Cake

We had dinner a friend's house recently, and she served this yummy cake. Gerald LOVES coconut, and especially loves this recipe! The recipe is originally from another woman in my ward, Julie Dixon.

Ingredients:

• Pillsbury White Cake mix
• Can of Cream of coconut*
• Whip cream (Cool Whip Light)
• Shredded coconut
  

Make a Pillsbury White cake mix according to high altitude directions. Bake in an oblong cake pan – I like to use a foil lasagna pan ( 9 X 11) because it’s slightly smaller than a 9 X 13 cake pan and therefore makes a slightly plumper cake. If you use the foil pan, bake for 45 minutes instead of the time listed on the cake mix box. While cake is hot, punch holes every two inches with the handle of a wooden spoon. Into the holes pour a can of cream of coconut (Coco Lopez is one brand name). Let cake completely cool. Frost with whip cream (I use Cool Whip Light) and top with shredded coconut.

*At King Soopers the cream of coconut is located in the mixed drink area. I guess they use it to make pina coladas.