Coconut Refrigerator Cake

Name: Coconut Refrigerator Cake
Ingredients: 1 (18 ounce) box white cake mix; 3 egg whites (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 1 (14 ounce) can Eagle Brand Condensed Milk; 1 (8 1/2 ounce) can Coco Lopez (cream of coconut); coconut; 1 (9 ounce) carton Cool Whip

8 ingredients

5 steps

Ingredients

1 (18 ounce) box white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) can Eagle Brand Condensed Milk
1 (8 1/2 ounce) can Coco Lopez (cream of coconut)
coconut
1 (9 ounce) carton Cool Whip

Directions

1

bake cake according to directions in 9/13 pan.
2

poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
3

frost with cool whip and top with coconut.
4

must be kept in refrigerator.
5

might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.