Coconut Strawberry Cake

I found this recipe from THE CLOUSE COUSINS wonderful Blog. Thanks ladies!

1 white cake mix-made according to package directions

1 can sweetened condensed milk
1 cup shredded coconut, (plus more for the topping)

1 can cream of coconut (16 oz) or the squeezable cream of coconut. (It's found by the mixers)

sliced strawberries

Whip Cream

Directions:

Make the cake according to package directions, including the 1 cup of shredded coconut. Pour into a greased 9 x 13" pan. Cook according to package directions usually baked at 350 degrees for 30 minutes). Once the cake is taken out of the oven, poke holes into the cake with the bottom of a wooden spoon. Mix the sweetened condensed milk and cream of coconut together. Drizzle the mixture over the holes. Refrigerate over night, or for a few hours. Just before eating, spread whip cream over the cake. Slice strawberries and add to the top of the cake. Sprinkle with coconut. Enjoy!

I LOOOVEEE anything with coconut or strawberries, so this was the perfect dessert for me. All I have to say is YUMM-O!