Coconut Cake

5 ingredients
1 steps

Ingredients

  • 1 box Duncan Hines yellow cake mix
  • 1 (8.5 oz) can cream of coconut
  • 1 can Eagle Brand milk
  • 1 carton (8 oz) Cool Whip, thawed
  • 1 (6 oz) pkg. frozen coconut, thawed

Directions

  1. 1
    Mix and bake cake according to package directions. Pour into a 9 x 13 inch pan. While cake is hot, punch holes all over the top with a fork. Mix cream of coconut with the Eagle Brand milk. Pour over hot cake. Cool cake. Spread cool whip to cover top. Sprinkle coconut over Cool Whip. Refrigerate. Better made a day or two ahead.

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