Recipe from Kevin Abbott of Nashville, Tenn.
Prep Time: 5 minutes
Total Time: 40minutes
1 box - white cake mix
1 can - cream of coconut
1 container Cool Whip
Shredded unsweetened coconut
One box of white cake mix (any kind) prepared as directed and baked in a 9X13 pan.
While still warm poke holes about every 2 inches in cake with the end of a wooden spoon.
Pour one can of cream of coconut over cake making sure you get it into the holes (be sure to stir cream of coconut before you pour it because it separates in the can).
Cover with plastic wrap and refrigerate till cold.
Spread top of cake with a regular size container of cool whip.
Sprinkle unsweetened coconut on top.
Decorate top with cherries.
Servings: 20 servings
Comments: I take this cake to every outing/function we go to and it is always a huge hit!