EASY PINA COLADA CAKE

FOR THE CAKE:
1 (2-layer size) pkg white cake mix
2 cans (3 1/2 oz each) coconut, divided use
FOR THE TOPPING:
1 (15 1/2 oz) can cream of coconut (such as Coco Lopez)
FOR THE ICING:
1 (9-oz) carton frozen whipped topping, thawed
2 tbsp coconut liqueur, such as Cocoribe (optional)

Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2-inch baking dish.

Prepare cake mix according to pkg directions, adding 1 can of the coconut to the batter.

Bake according to package directions for a 13x9-inch cake.

When cake is done, remove from oven and punch deep holes into hot cake with a fork. Pour the cream of coconut into holes. Let sit about 5 minutes or until just warm before icing.

TO MAKE THE ICING:
Mix the whipped topping, remaining can of coconut, and coconut liqueur (if using). Spread over cake and refrigerate.

Adapted from newspaper clipping