HEAVENLY COCONUT CAKE

Ingredients:

1 (18 -1/4 oz.) box white cake mix
1 (140z.) Can Eagle Brand Milk
1 (15oz.) Can Coco Lopez (Cream of Coconut)
1 (8oz.) Container of Cool Whip
2 Cups of flaked Coconut

Bake the cake following the box directions for a 13 x 9 pan. After cake has cooled punch the cake with a fork all over the top. In a small bowl, mix the Eagle brand milk and Cream of Coconut. Pour the milk mixture on top of the cake. After the mixture has been absorbed in the cake, spread cool whip on top and cover with the coconut. Refrigerate.


This recipe is heavenly. I think its better to refrigerate overnight before serving.