Friday, October 23, 2015

Creme of Coconut Cake

1 box yellow butter french vanilla cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)

Bake yellow butter french vanilla cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

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