Coconut Cream Cake

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   Bake as directions

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   on

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   package

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   in

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   a 13 x 9-inch pan. While cake is baking, combine cream of coconut and Eagle Brand milk. While cake

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   is

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   hot from oven, punch full of holes with fork. Spoon

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   milk/cream mixture over hot cake.

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   (This mixture will seem like

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    a

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    lot, but spooning slowly, it will seep into cake.) Cool, then

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    frost

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    with

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    Cool

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    Whip

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    and sprinkle with coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.