Years ago, someone I worked with gave me this recipe for a very rich and gooey coconut cake. It is quite delicious and very easy to make. I hadn't made it for years, but not too long ago make one for a small gathering of friends. It was the hit of the party.
Bake a white or yellow cake in a 9X13 inch cake pan. Either a boxed mix or homemade, doesn't matter. When the cake is done and out of the oven, mix together one can of coconut cream and one can of sweetened condensed milk. Poke large holes all over the hot cake and pour the coconut and milk mixture all over the cake. Allow to cool and then chill. When chilled either whip 1/2 pint of cream and spread over the cake or use a bowl of whipped topping. Sprinkle heavily with sweetened flaked coconut. Store in the refrigerator. It is even better a day or two after making.
