Cream Of Coconut Cake

1. 1

   Make cake according to directions on box.

2. 2

   Bake in a 9 x 13-inch pan in 350u00b0 oven for 30 to 35 minutes.

3. 3

   Turn on to a surface big enough to hold the cake.

4. 4

   While still hot, punch 12 holes in cake with a plastic straw.

5. 5

   Pour cream of coconut in the holes until all is absorbed.

6. 6

   Let cake completely cool before putting Cool Whip and coconut on cake.

7. 7

   Keep in refrigerator until going to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.