Coconut Cake

By Christie

This is a delicious and moist cake.

Ingredients

• 1 box white cake mix
• 1/3 cup oil
• 1 can coconut cream
• 1 can Eagle Brand milk
• 1 (8 oz) tub Cool Whip

Preparation

Step 1

Mix cake mix and oil together. Pour into 9x13 greased pan. Bake at 350° F. for 30-40 minutes

After cake is baked and while still warm:
Poke holes in cake (use chop sticks or handle of wooden spoon) and pour 1 can coconut cream over cake and into holes. Stir can of Eagle Brand milk and pour over cake, too.

Let cool. Cover with cool whip and sprinkle with 1 cup toasted coconut. Seal with plastic wrap and refrigerate overnight.

Note: Next time, I may omit the Eagle Brand milk because I thought the cake was very gooey!