Smooth & Creamy Coconut Cake

I made this for a Christmas party this weekend.  It is a delicious cake, even if you are not a huge coconut fan.  The coconut flavor is mild and creamy and by only lightly sweetening the topping, it is a great compliment to an already sweet enough cake.  Plus, it looks so snowy and festive with the coconut all over it!  It is a great Christmas-y cake.

Smooth & Creamy Coconut Cake
adapted from: allrecipes.com

1 white cake mix
1 15 oz. can cream of coconut (not coconut milk-you find this in the mixer section of the grocery store)
2 c. heavy whipping cream
1 tsp. vanilla
1/4 c. powdered sugar (maybe a little more-to taste)
1-2 c. shredded sweetened coconut

Bake the white cake according to the package directions in the pan of your choice.  I used a 9X13 pan, lined with wax paper and sprayed with cooking spray.  While the cake is cooking (or cooling) pour the heavy whipping cream into a medium bowl and beat it on high speed with an electric mixer, for 3 minutes.  Add the vanilla and powdered sugar and beat it until stiff peaks form.  Put it in the fridge until you are ready for it.  When the cake is done, cool it completely, then slice it in half for a layered cake (or leave it as is, or if you have 2 round cake pans, ignore this instruction).  Place one layer, face down, on your serving platter.  Using a fork, gently poke holes all over the cake, but don't poke all the way to the bottom of the cake.  Pour 1/2 of the can of cream of coconut on the top of the cake, and using a knife, spread it and kind of work it into the holes.

Apply a thin layer of your prepared heavy cream.  Lay the other layer of cake on top of that one and poke holes all over it, also being careful not to go all the way through the layer.  Now do the same thing with the second half of the cream of coconut.  Spread the rest of the heavy cream on the top and sides of the cake.  Using your hands, gently press coconut all around the top and sides of the cake.  Store it in the fridge and serve it chilled.