Easy Coconut Cake

recipe courtesy of cooks.com

Ingredients

• 1 white cake mix
• 1 can Eagle Brand condensed milk
• 1 can cream of coconut or 1/2 can coconut milk (not lite)
• 1 lg. container Cool Whip
• 12 oz. pkg. coconut, flaked

Directions

1. Bake white cake according to box instructions. Punch holes in cake with straw or small round object, about 1 inch apart. Pour cream of coconut (or 1/2 can coconut milk) and then condensed milk over holes. Top with Cool Whip and coconut on top.  Refrigerate for 4 hours, then serve.

Note: This recipe is not gluten or dairy free. Print this post