Ever since I received this recipe, I always make this cake in the spring for Easter.
1 box white cake mix
14 oz. can cream of coconut (I usually find it in a squeeze bottle on the aisle where you find margarita mix)
1 can sweetened condensed milk
16 oz. cool whip, thawed
8 oz. pkg. flaked coconut
Bake cake according to package directions in 9x13. Once baked and while still hot, poke holes all over the top of the cake. Mix together the cream of coconut and condensed milk, making sure there are no clumps. Pour over warm cake. Let cake cool completely. Frost with cool whip and top with flaked coconut.
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