Instructions

1. Preheat oven to 350 degrees.
2. Coat 9x13 baking pan with cooking spray, set aside.
3. In a mixing bowl whip cream cheese until smooth, add eggs one at a time.
4. Add cake mix and Dr. Pepper; mix well.
5. Add lime juice and zest; mix until smooth.
6. Bake 30 minutes or until toothpick inserted in center removes clean.
7. Cool on wire rack.
8. Once cake is completely cool-
9. Poke cake every 2 inches with the back of a round mixing spoon.
10. Shake coconut milk well, evenly pour over cake.
11. Cover and refrigerate overnight or at least 4-5 hours for coconut milk to soak in.
12. When ready to serve add toppings:
13. Lime Drizzle:
14. In small mixing bowl, cream butter, add 1/2 C powdered sugar; mix in.
15. Add lime juice and zest; mix.
16. Add remaining powdered sugar; mix until smooth.
17. Pour over cake: spread evenly.
18. Toast coconut in a small non-stick frying pan on medium high for 4-5 minutes stirring constantly so it won't burn, remove to cool completely.
19. Evenly spread cool whip topping over cake and top with toasted coconut.
20. Enjoy!
21. *keep cake refrigerated until serving