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Ingredients
- 1 yellow cake mix
- 1 can Eagle Brand sweetened condensed milk
- 1 can creamy coconut milk
- 1 (8 oz.) Cool Whip
- 1 c. shredded coconut
Method
- Make yellow cake mix as directed on package and bake in 9 x 13-inch pan.
- Upon removal from oven, poke holes in warm cake at 2-inch intervals with knife or chopstick.
- Mix together condensed milk and coconut milk.
- Pour over cake allowing to soak into holes and along sides.
- Chill at least 2 hours.
- Cover cake with Cool Whip.
- Sprinkle with coconut.
- Cool until ready to cut and serve. Serves 12 to 16.
