Cream Coconut Cake

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Grease and flour 13 x 9 x 2-inch pan. Mix and bake cake just like directions on box.
3. 3
   (Do not overbake.) Remove cake from oven and punch holes in cake with wooden spoon handle.
4. 4
   Pour on cream of coconut and let it saturate cake.
5. 5
   Then pour on Eagle Brand milk.
6. 6
   Let cool completely.
7. 7
   Spread top of cake with Cool Whip and sprinkle with coconut.
8. 8
   You can add chopped nuts and maraschino cherries to top.
9. 9
   Cake is better the second day.