Aunt donna said this is the one to bring when you want people to ask for the recipe before they even finish chewing.

For extra coconut lovers, stir an additional 1/4 to 1/2 cup shredded coconut into the milk mixture before pouring it into the dish. You can also add 1/2 cup chopped pecans or almonds on top with the final coconut layer for a little crunch. If you’d like a fruity twist, scatter 1 to 2 cups of drained, crushed pineapple or pineapple tidbits over the milk mixture before adding the dry cake mix—this gives a tropical, almost pina colada flavor that kids and adults both love. For chocolate fans, sprinkle 1/2 cup mini chocolate chips over the cake mix before drizzling on the butter. To tone down the sweetness for picky eaters, you can swap in unsweetened shredded coconut for half of the sweetened coconut and use a pinch more salt. If you only have salted butter, use it and simply omit the added salt in the recipe. Food safety tips: Let the cake cool on the counter no more than 1 to 2 hours before refrigerating leftovers, since it contains dairy. Store tightly covered in the refrigerator and reheat individual portions just until warm, not piping hot, so the creamy layer doesn’t separate. Always use a clean spoon for serving to avoid introducing bacteria into the dish. If you bake this in a glass dish, avoid placing it directly from the fridge into a very hot oven or onto a cold surface right out of the oven, as sudden temperature changes can cause glass to crack.