Cream Of Coconut Cake RecipeTagged in Cakes
Bake cake according to direction on package. Use a 9 x 13 x 9 inch baking pan. Remove cake from oven and while hot, prick holes in cake with fork. Pour mixture of Eagle Brand milk and Cream of Coconut over hot cake. Let mixture soak in. When cake is completely cooled, frost with Cool Whip and sprinkle with coconut.
- 1 pkg. white cake mix
- 1 can Eagle Brand condensed milk
- 1 (8 oz.) can cream of coconut
- 1 (8 oz.) Cool Whip
- 1 (8 oz.) pkg. fresh frozen coconut
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