I have also called this my "Better than Bunny Cake" recipe. I really think the coconut in the frosting and toasted topping makes this cake.
1 box Moist Supreme Classic White Cake mix
1/2 cup water
1/3 cup oil
1 cup of the Cream of coconut
-Set oven to 350 degrees
-prepare 9X13 pan with butter and flour so cake mix will not stick, or cupcake pan with baking liners
-Bake for 34-38 min for 9X13, or 18-23 min for cupcakes
While cake is cooling and oven is still on toast sweetened flaked coconut at 350 for 5-10 min stirring occasionally. This is easiest if you do a think layer of coconut on a cookie sheet. set oven time for 5 min. Check and stir, then do 1-2 min increments after this while keeping a close eye on it. It WILL burn very quickly if forgotten about.
-Next, once cake is cool, mix your cool whip and about 1 cup of the cream of coconut (can add a little more to taste)-frosting will be a little runny the more you add. Frost 9X13 pan with cool whip and top with toasted coconut or frost cupcakes using 1Tbs. of the frosting mounding it in the middle slightly and topping with toasted coconut. Refrigerate before and after serving.
-Makes one 9X13 or about 30 cupcakes.
Thank you Jordan for originally making this cake and giving me the recipe. :)