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Categories:Viewed: 101 - Published at: 9 years ago
Ingredients
- 1 box pineapple supreme cake mix
- 1 (16 oz.) can cream of coconut
- 1 can Eagle Brand milk
- 1/4 c. lemon juice
- 1 (12 oz.) carton Cool Whip
- 1 c. coconut
Method
- Bake according to package directions; punch holes into hot cake and pour coconut cream over hot cake.
- Refrigerate 30 minutes.
- Mix Eagle Brand and lemon juice; pour over cake and refrigerate 2 hours.
- Mix Cool Whip and coconut; spread over cake and refrigerate until serving.