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Ingredients
- 1 box white cake mix with pudding
- 2 c. coconut
- 1 c. chopped pecans
- 1 c. cream of coconut syrup
- 1 c. Eagle Brand milk
- 1 (9 oz.) carton Cool Whip
Preparation
Step 1
Make cake as directed but use whole egg. Add coconut & nuts. Bake in greased 13x9" pan at 350° for 25-30 minutes. As soon as it comes out of the oven, poke holes in cake. Pour cream coconut & Eagle Brand over cake. Allow cake to cool overnight in refrigerator. Top with Cool Whip.