Coconut Cake
8 ingredients
5 steps
Ingredients
- 1 box yellow cake mix
- 1 can Eagle Brand milk
- 1 can cream of coconut
- 1 can coconut
- 1 large container Cool Whip
- 1 small can crushed pineapple
- 1 pkg. pecan halves
- 1 jar maraschino cherries
Directions
-
1Bake cake in 9 x 13 x 3-inch pan, as directed on package. Remove from oven and punch holes in cake while still hot.
-
2Pour milk over cake.
-
3Add cream of coconut; pour crushed pineapple over this.
-
4Place in refrigerator until cold.
-
5Spread Cool Whip on cold cake, sprinkle with coconut and top with pecan halves and cherries.
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