Ingredients:
1 box of chocolate cake mix (plus water, oil, and eggs as directed on the box)
1 (14 oz) can of sweetened condensed milk
1 (15 oz) can of coconut cream
1 (7 oz) package of shredded sweetened coconut
1 (12 oz) container of chocolate frosting
Optional: additional shredded coconut or almond slivers for garnish
Instructions:
Preheat your oven as directed on the cake mix box, usually around 350°F (175°C).
Prepare the chocolate cake mix as per the package instructions and pour it into a greased 9×13 inch casserole dish.
Bake for the time indicated on the box, or until a toothpick comes out clean from the center.
While warm, poke holes throughout the cake with a wooden spoon handle or similar tool.
Mix sweetened condensed milk and coconut cream in a bowl. Pour this mixture over the cake, filling the holes.
Let the cake cool completely to fully absorb the milk mixture.
Spread the shredded coconut over the cake.
Microwave the chocolate frosting until pourable, about 20-30 seconds. Pour it evenly over the coconut layer.
Optionally, add more shredded coconut or almond slivers for garnish.
Refrigerate for at least 1 hour to set before serving, allowing the flavors to blend.
