Coconut Cake

5 ingredients
6 steps

Ingredients

  • 1 yellow cake mix
  • 1 can Eagle Brand milk
  • 1/2 can cream of coconut
  • 1 tub Cool Whip
  • coconut

Directions

  1. 1
    Bake cake as directed in a 9 x 12-inch cake pan.
  2. 2
    Punch holes in top of cake with fork.
  3. 3
    Cover with Eagle Brand milk and cream of coconut.
  4. 4
    Let stand for 24 hours in refrigerator.
  5. 5
    Frost with Cool Whip.
  6. 6
    Sprinkle coconut on top.

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