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Ingredients
- 1 box white cake mix
- 1 can Coco Lopez
- 8 oz. Cool Whip
- 1 (12 oz.) pkg. frozen coconut
Method
- Cook cake mix according to directions in a 9 x 13-inch pan or glass dish.
- Punch holes in cake with drinking straw while still warm.
- Shake Coco Lopez well; pour over cake.
- Let cool.
- Frost with Cool Whip.
- Sprinkle coconut on top.