Cream of Coconut Cake (Kathy Little)

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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

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.

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