1 white cake mix plus ingredients listed on box
3 c shredded coconut, divided
15 ounce can cream of coconut
14 ounce can sweetened condensed milk
1 cup hot fudge topping
8 ounce container Cool Whip
Toast coconut — place 1/2 cup shredded coconut on a baking sheet. Bake in preheated 350 degree oven at for 10 minutes. Toss coconut while baking, cool; set aside.
Prepare and bake cake per package directions, adding 1 c coconut to batter, pour batter into a 9 x 13 inch pan.
Remove from oven, with a fork poke holes in top of cake, (make sure cake is covered completely with holes).
Mix cream of coconut and condensed milk together, slowly pour over cake making sure all holes are filled. Cool completely. Microwave hot fudge 30, until spreadable, spread over cake.
Spread Cool Whip over fudge, sprinkle 1 1/2 c coconut, top with toasted coconut.
