Cream Coconut Cake

1. 1

   Preheat oven to 350u00b0.

2. 2

   Grease and flour 13 x 9 x 2-inch pan. Mix and bake cake just like directions on box.

3. 3

   (Do not overbake.) Remove cake from oven and punch holes in cake with wooden spoon handle.

4. 4

   Pour on cream of coconut and let it saturate cake.

5. 5

   Then pour on Eagle Brand milk.

6. 6

   Let cool completely.

7. 7

   Spread top of cake with Cool Whip and sprinkle with coconut.

8. 8

   You can add chopped nuts and maraschino cherries to top.

9. 9

   Cake is better the second day.

No additional tips available.