This is another of my adaptations. It's just a great cake--there's not much more to say about it!
DRIPPY COCONUT CAKE
1 Moist Yellow Cake Mix modified as follows
1 can Coconut MILK
1 can Creme of Coconut
1 can Sweetened Condensed Milk
1/2 C Bourbon (I always use Cody Road from Mississippi River Distilling Company)
1 tub Cool Whip, thawed
1 cup Coconut, toasted
Prepare the cake mix according to the instructions on the box except replace the liquid (water or milk, depending on the mix you buy) with an equal amount of the coconut milk. Bake as directed on the box in a 9x13 baking dish. While it is baking, mix the coconut creme, condensed milk, and bourbon together in a bowl. When you remove the cake from the oven, while it is still warm, poke holes all over the top, no more than an inch apart. (I use the handle of a wooden spoon to make nice big holes.) Immediately pour the creme/milk/bourbon mixture over the cake. Get the sauce distributed evenly and allow it to soak into the warm cake. Allow the cake to cool completely.
While the cake is cooling, toast the coconut by spreading it evenly on a cookie sheet and baking in a 300° oven for a few minutes. Watch it closely and remove/cool it as soon as it is golden brown. Be careful, it burns easily.
Frost the cake with the Cool Whip and top with the toasted coconut. Don't plan on any leftovers!
