Lightly coat a baking pan (I use a 15 x 10 inch pan, but you could use 13 x 9 or even round. It’s a little messy for a round cake, but if you use dowels to keep the layers from sliding, it works.) with non-stick spray for baking. Then preheat the oven to 350 degrees F.

Following the measurements and directions on cake mix, combine these ingredients, making the specified substitutions:
1 white cake mix
3 or 4 eggs (according to package directions)
1/3 -1/2 cup (according to package directions) coconut oil in place of vegetable oil
1 ¼ – 1 ½ cups (according to package directions) coconut milk in place of water
Mix as directed.

Spread in prepared pan, and bake according to package direction. I use a Betty Crocker mix, which bakes at 350 degrees for 25-30 minutes.

Remove from oven, and allow to cool 5-10 minutes.

Stir the cream of coconut until well blended. It works best using a bowl and whisk.

With a fork, poke holes two thirds of the way through the cake. You don’t want to poke all the way to the bottom. Space the punctures about an inch apart.

Pour cream of coconut over warm, perforated cake and spread evenly.  Cool completely on wire rack.

Combine
3 cups powdered sugar
8 ounces cream cheese, softened
½ cup butter, softened
¼ cup coconut milk
1 teaspoon vanilla

Spread on cake, and …

… sprinkle with
2 cups shredded coconut.

Slightly press the coconut into the frosting.

Cover tightly, and refrigerate several hours or overnight.

When you’re ready to eat it, cut, and serve just as is or …

… garnished with fresh berries.

Although this cake should be refrigerated, it best served at room temperature. Remove from fridge an hour before serving.

Yum!