Cream of coconut cake

Cream of coconut cake

Ingredients/Components

• can sweetened condensed milk - 1 item
• box yellow cake mix - 1 item
• carton Cool Whip - 1 oz
• cream of coconut canned - 1/2 c
• flaked coconut divide in half - 12 oz

How to make cream of coconut cake:

Bake cake mix according to directions on box in a 9 x 13-inch sheet cake pan. While cake is still warm, pour can of condensed milk over cake. (Pole holes in cake so milk will go into cake.) Let cool. Mix Cool Whip, cream of coconut and 1/2 bag flaked coconut together. Pour over cooled cake. Add remaining coconut to top of frosting. Refrigerate several hours or overnight before serving.

Recipe categories: Desserts, Cakes, Coconut.