Coconut Cake

5 ingredients
7 steps

Ingredients

  • 1 box yellow pudding cake mix (Duncan Hines)
  • 1 can Eagle Brand milk
  • 1 c. Coco Lopez coconut liquid
  • 9 oz. container Cool Whip
  • 1 can coconut (or bag of frozen coconut)

Directions

  1. 1
    Bake cake as directed 13 x 9-inch pan.
  2. 2
    Pierce cake with fork while hot and pour Eagle Brand over cake.
  3. 3
    Set.
  4. 4
    Pour Coco Lopez and let set again.
  5. 5
    Cool.
  6. 6
    Put on Cool Whip; sprinkle with coconut.
  7. 7
    Serve cold.

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