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Ingredients
- 1 pkg. yellow cake mix
- 1 can Eagle Brand milk
- 1 large container Cool Whip
- 1 large can Coco Lopez cream of coconut
- 1 (6 oz.) pkg. frozen coconut
Method
- Bake cake as directed.
- Bake in 13 x 9-inch pan.
- While hot, punch holes all over cake and pour hot mixture of cream of coconut and Eagle Brand milk.
- Let cool completely and spread Cool Whip over cake.
- Top with coconut.