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Coconut Refrigerator Cake

Submitted by Texas Red

1 box white cake mix
15 oz. can cream of coconut
8 oz. Cool Whip, thawed
12 to 14 oz. frozen grated fresh coconut, thawed (DON'T substitute, see note)

Bake cake as directed on box, using only whites of eggs , in a 9 x 13 pan; p.rick holes all over it with an ice pick or a fork as soon as it comes out of the oven.

Stir the cream of coconut very well and spoon it all over the cake; cool completely.

When totally cool, spread Whip over cake and sprinkle on all the coconut.

Add a cover that doesn't touch the top of the cake and chill 12 to 24 hours; keep chilled till ready to serve, and refrigerate any left-overs.

Fun to decorate, cherries for Christmas, Strawberries for spring, blueberries and raspberries for July 4 and so on.

Note: frozen coconut is in little flat plastic packages in the freezer section, usually near the frozen fruits and the cool whip type products ... don't use sweetened or dried coconut, or any of the ones you find in the bakery aisle in cans or boxes or even bags. ...not the same at all.