Coconut Cream Cake

Easy recipe that starts as a box mix with a little added flair.

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• 1 (18 1/4ounce) box  butter recipe cake mix (prepared according to package directions in a 9x13 pan)
• 2⁄3 cup water (or as directed on package)
• 1⁄2 cup  softened butter (or as directed on package)
• 3  eggs (or as directed on the package)
• 1 (15 ounce) can cream of coconut
• 8  ounces cream cheese, softened
• 12  ounces  whipped topping
• 1 (6 ounce) package  frozen coconut

Directions

1. When cake is done, punch holes all over the top.
2. Pour cream of coconut over the entire cake and let cake cool completely.
3. Beat together the cream cheese and whipped topping.
4. Spread over cake and sprinkle with coconut.
5. Refrigerate until ready to serve.