Coconut Cake

Mary B. Temple, FHS

  • 1 white cake mix
  • 1can cream of coconut
  • 1 can condensed milk
  • 1 can coconut
  • 1 (12 oz) carton Cool Whip®

Bake cake mix as usual. Take a wooden spoon and punch hole in cake while hot. Mix 1/2 can cream of coconut with 1 can condensed milk. Pour over hot cake. Let cake cool, then add the other half can of cream of coconut, 1/2 can coconut and 12 ounce carton Cool Whip®; mix well and spread over cake. Sprinkle remaining coconut over cake.

Cake must be refrigerated.





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