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For cake: Pre-Heat oven to 350°F Liberally spray a 9×13 pan with nonstick cooking spray.
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In a large bowl, beat cake mix, water, oil, vanilla, and eggs with until well blended. Scraping down sides as needed. Pour batter into pan.
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Bake as directed time listed on box for a 13×9-inch pan.
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While cake bake add coconut milk and thawed blackberries to a saucepan, simmer until blackberries begin to break down, about 8 minutes. Crush blackberries with potato smasher or back of spoon. Remove from heat, strain, and set aside.
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Remove cake from the oven. Allow to rest for 5 minutes. While the cake is still warm, poke holes in every 1/2 inch with a knife or fork.
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Carefully pour sweetened condensed milk, evaporate milk and coconut blackberry milk evenly over top of the cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Top with whipped topping and garnish fresh blackberries and shredded coconut.