Margaret's Ultimate Coconut Cake Recipe

I've been in the kitchen all evening preparing for an Easter covered dish meal, but I didn't want to miss posting something new. So I thought I would share a super-easy recipe with you. It's for what I like to call an "Icebox Coconut Cake." I've always loved coconut and my grandmother made this for me the last time I visited. This is the first time I've made it and I have to say that it has so few steps that I can't imagine that anyone could mess it up.

1 box white cake mix
1 can cream of coconut
1 8 oz. tub of Cool Whip
1 14 oz. bag of coconut flakes

Step 1: Prepare cake mix as directed in a 13x9" brownie pan.
Step 2: Immediately after removing cake from oven poke holes in top
with fork.
Step 3: Pour entire can of cream of coconut on to cake.
Distribute evenly.
Step 4: Allow cake to cool and then frost with Cool Whip and top
with coconut flakes. [The recipe calls for all of the coconut flakes to be used on the cake, but even a die hard coconut fan like myself thought that was a bit much. Just use your discretion.]

Serve cake refrigerated. [I'm not sure this is a necessary step, but its just how my grandmother has always served it. Refrigeration is obviously needed to prevent the Cool Whip from spoiling and I think it should also help set the cream of coconut.]

Bon Appetit! Margaret