The Best Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines white cake mix
2 pt. heavy whipping cream
1 1/2 c. sugar
1 can cream of coconut
4 bags frozen fresh coconut

Preparation

Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.