1 can coconut milk (slightly bigger than a soup can; find with the Asian foods, baking needs or maybe even specialty drinks)
1 can sweet and condensed milk
1 small can of sweetened, shredded coconut (or about 1/2 a bag)
12 oz. Cool Whip
Prepare the cake as directed on the box. Let cool for 5-10 min. Mix coconut milk and evaporated milk in a medium bowl. Poke wholes in the cake with a chop stick or skewer (about an inch apart?). While the cake is still warm, pour the milk mixture over top. Let the milk soak in while the cake comes to room temperature. Mix the shredded coconut with the Cool Whip and frost the cake (be sure the cake is room temperature before frosting). Refrigerate the cake until ready to serve.
