Coco Lopez Coconut Cake

1. 1

   Cook cake according to directions in 9 x 13-inch pan.

2. 2

   While cake is still warm, poke holes all throughout cake and pour Eagle Brand milk over.

3. 3

   When cool, pour 1 cup of cream of coconut all over cake.

4. 4

   Frost with Cool Whip, then spread on coconut. Refrigerate overnight.

5. 5

   More delicious if stays in refrigerator longer.

No nutritional information available.

No additional tips available.