- 2 Cups whole milk
- 14 Ounces condensed milk (1 can)
- 12 Ounces evaporated milk (1 can)
- 5 eggs
- 1/2 Cup butter
- 1 1/2 Cup flour
- 1 Teaspoon vanilla extract
- 1 Cup sugar
- 1 Teaspoon baking powder
- 8 Ounces Cool Whip (1 container)
- 1-2 Cup coconut flakes
- 1 Teaspoon cinnamon
- 1 box of strawberries (optional)
Preheat oven to 350 degrees F.
Grease 13 x 9 inch pan with butter.
Set out Cool Whip to warm it to room temperature, if needed.
Combine flour, sugar and baking powder in a mixing bowl and set aside.
Mix butter, eggs and vanilla extract together and beat until fluffy.
Slowly combine mixture with flour, sugar and baking powder mix and blend well into a batter.
Pour batter into greased pan and place in oven for 30 minutes.
Remove cake from oven and poke holes throughout the entire surface of the cake with a fork.
Let cool for 15 minutes.
Combine whole milk, condensed milk and evaporated milk in a bowl.
Pour milk mixture on top of cake without removing it from the pan.
Cool cake in fridge for 15 minutes, allowing it to absorb the milk mixture.
Remove cake from fridge and drain any excess milk mixture pooled on top of cake.
Spread an even and thick layer of Cool Whip (room temperature) on top of the entire cake surface.
Sprinkle coconut flakes and cinnamon on top of Cool Whip layer, covering cake surface.
Garnish cake with vertically sliced strawberries, if desired.