Cream of Coconut Cake (Kathy Little)

By LADONMANK

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Ingredients

1 box Butter Recipe Cake mix
1 can coconut cream
1 can Eagle Brand milk
1 (8 oz) tub Cool Whip
2 packages Frozen fresh grated coconut

Details

Preparation

Step 1

Mix cake mix as directed on box. 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 mix 1 can cream of coconut and 1 can sweetened condensed milk and pour over cake and into holes..

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