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Ingredients
- 1 box Duncan Hines white cake mix
- 1 can Eagle Brand milk
- 1 tall can Lopez cream of coconut
- 1 large carton Cool Whip
- 1 large can Baker's flaked coconut
Method
- Mix cake mix as directed on box using whole eggs.
- Bake in 13 x 9 x 2-inch pan.
- While hot, prick all over with fork.
- Mix Eagle Brand and cream of coconut.
- Pour over cake while hot.
- Let cool and put in refrigerator until ready to serve.
- Spread with Cool Whip and sprinkle coconut over top.