Coconut Cream Cake

1. 1

   Mix and bake cake in 13x9 inch pan as directed on box.

2. 2

   While cake bakes; mix 1/2 can of coconut cream with can of eagle brand milk.

3. 3

   Set aside, when cake is done, poke holes in hot caked with a straw or chop stick.

4. 4

   Pour coconut mixture over hot cake.

5. 5

   let cool completely.

6. 6

   Mix remaining coconut with thawed cool whip. spread over cake.

7. 7

   Sprinkle with coconut.

8. 8

   Store in refrigerator.

No additional tips available.