A luscious dessert combining the richness of coconut and the tartness of cherries, perfect for any occasion.
Preheat your oven to the temperature specified on the cake mix package.
Preheating ensures even baking from the start.
Prepare the cake mix according to the package instructions, substituting water with milk and adding the eggs and oil.
Using milk instead of water adds richness to the cake.
Pour the batter into a greased 9x13 inch baking pan and bake as directed on the package.
Greasing the pan prevents the cake from sticking.
Once baked, remove the cake from the oven and immediately poke holes all over the surface using the handle of a wooden spoon.
Ensure the holes are deep enough to allow the toppings to seep in.
Pour the sweetened condensed milk and cream of coconut evenly over the cake, ensuring it seeps into the holes.
Pour slowly to allow the liquids to soak in thoroughly.
Refrigerate the cake for 20-30 minutes to allow the liquids to set.
Chilling helps the flavors meld together.
Spread the cherry pie filling evenly over the top of the cake.
Use a spatula for an even layer.
Refrigerate again for 30 minutes to set the cherry layer.
This step ensures the cherry layer stays intact.
Spread the whipped cream over the cherry layer evenly.
Use a spoon or spatula to create a smooth finish.
Refrigerate the cake for several hours or overnight before serving.
Overnight refrigeration enhances the flavor and texture.
Serve chilled and enjoy your delightful creation.
Garnish with a cherry or toasted coconut for added flair.
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