Cream of coconut cake

2 cup white sugar
1 cup butter (softened)
4 eggs
4 teaspoons vanilla
3 cups flour
3 1/2 teaspoons baking powder
1 cup milk
1 (15 oz) can cream of coconut
1 container cool whip
1 bag of coconut

Preheat oven to 350 F. Grease 9x13 baking dish. In a medium bowl, cream together sugar and butter. Beat in the eggs, and stir in vanilla. Combine in a different bowl, flour and baking powder. Add to the cream mixture. Mix well. Stir in milk until smooth. Bake 30-40 minutes.

After it cools, poke holes all over the top. ( I used a skewer, but u could also use a fork) Put as many holes as possible. Spread cream of coconut over the top. Tilt pan to get all the cake covered. Let set 5 minutes to absorb the liquid. (Tilt again if necessary) Top with cool whip and sprinkle with coconut if desired. serve immediately.

 

 

Additional notes: 5 star rating *****

I enjoy this cake even tho I hate coconut. As u can see in the picture, I made half without coconut. Enjoy!