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Categories:Viewed: 26 - Published at: a year ago
Ingredients
- 1 package yellow cake mix Duncan Hines, Deluxe II p
- 1 can condensed milk Eagle Brand
- 1 can cream of coconut Coco Lopez
- 8 ounces cool whip
- 12 ounces coconut frozen
Method
- Bake cake as directed in 13"x9" pan.
- After cake is done, remove from oven, leaving cake in 13"x9" pan, poke holes all over cake.
- While still hot, pour and spread condensed milk over cake followed by cream of coconut.
- Refrigerate cake until cold or overnight.
- Top with 8 ounces Cool Whip, then sprinkle with coconut.
- Keep refrigerated.
