Easy Coconut Cake

1. 1

   Prepare cake mix as directed on box using milk instead of water in the mix.

2. 2

   Bake in a 10 x 13 cake pan as directed on box.

3. 3

   Using a utility fork, poke holes in the cake while warm.

4. 4

   Mix well together the cream of coconut and the sweetened condensed milk. Pour the mixture over the cake while warm, letting it soak into the cake.

5. 5

   When the cake is cool, put the Cool Whip on the top of the cake and the frozen coconut on top of the Cool Whip.

6. 6

   Store in the refrigerator until cold:

7. 7

   best overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.