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CREAM OF COCONUT CAKE
- from Cupcake recipe
1 pkg. white cake mix
1 can Eagle Brand condensed milk
1 (8 oz.) can cream of coconut
1 (8 oz.) Cool Whip
1 (8 oz.) pkg. fresh frozen coconut
Bake cake according to direction on package. Use a 9 x 13 x 9 inch baking pan.
Remove cake from oven and while hot, prick holes in cake with fork. Pour
mixture of Eagle Brand milk and Cream of Coconut over hot cake. Let mixture
soak in. When cake is completely cooled, frost with Cool Whip and sprinkle with
coconut.
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