chocolate cake mix
14 ounces coconut milk
3 eggs
1/3 c vegetable oil
12.25 ounces caramel ice cream topping
cool whip
2 c toasted coconut more or less to desired taste
fudge or/and caramel ice cream topping for drizzling
Spread coconut on baking sheet, and toast coconut in oven at 350 degrees for 10 minutes (watch closely)
In a bowl mix together cake mix, coconut milk, eggs, and vegetable oil.
Pour into a greased 9 x 13 inch baking pan. Bake at 350 degrees for 28 minutes or until a toothpick comes out with just a few crumbs.
Let cake cool for 10 minutes, with the handle of a wooden spoon poke small holes in the cake. Pour caramel topping into the holes.
Place in refrigerator overnight.
Spread cool whip over cake, sprinkle coconut over cool whip and drizzle with fudge ice cream topping or caramel.
