Coconut Cream Cake

A moist and delicious cake! 

Prep time: 30 minutes /Cook time: 60 minutes/ Total time: 1 hour 30 minutes

Servings: 24

Ingredients

• 1 Box white cake mix
• 1 can coconut milk
• 1 14 oz can sweetened condensed milk
• 1 16 oz container frozen whipped topping
• 1 1/4 cup(s) of Philadelphia Cream Cheese, light or regular
• 3 tbsp. of icing sugar
• 1 cup(s) of toasted coconut
• 1/2 cup(s) of toasted sliced almonds

Directions

1. Prepare and bake white cake mix in a 9x13 or spring form pan according to package directions. Remove cake from oven. While still hot, using the handle of a wooden spoon, poke holes all over the top of the cake. 
2. Warm the coconut milk for app 45 seconds in the microwave. Mix in the 1/4 cup of softened cream cheese and stir until smooth. Add the sweetened condensed milk and blend all together. Pour over the top of the still hot cake. Let cake cool completely. 
3. Whip the cup of cream cheese, whipped topping, and icing sugar together.Spread over cooled cake and then sprinkle with the toasted almonds and coconut.