You may also like
Ingredients
- 1 box white cake mix (with pudding in the mix)
- 1 can Eagle Brand milk
- 1 can coconut cream
- 1 large container Cool Whip (12 oz.)
- 1 pkg. coconut (6 oz.)
Method
- Bake cake in 9 x 13-inch pan according to package directions. While cake is hot, make holes in cake with toothpick.
- Pour on Eagle Brand milk a little at a time.
- Allow to soak in.
- Repeat with coconut cream.
- This is a slow process.
- Cook cake completely.
- Mix desired amount of coconut with Cool Whip.
- Spread on cake.
- Sprinkle additional coconut on top.
- Store in refrigerator.
