Creame of Coconut Cake
Ingredients
- 1 box yellow butter cake mix
- 1 14 oz can creme of coconut
- 1 14 oz can Eagle Brand milk
- 8 ounces Cool Whip
- 1 pkg. frozen coconut thawed
Instructions
- Bake yellow butter cake mix by directions on box in 13x9x2 pan.
- While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate.
- When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.
Notes
Recipe By: Horses Sweat, Ladies Perspire
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