Heavenly Coconut Cake

1. 1

   Mix and bake cake according to package directions in a 9 x 13-inch pan.

2. 2

   While cake is baking, mix sour cream, coconut and sugar.

3. 3

   Let set until sugar is dissolved.

4. 4

   Just before time to take out of oven, heat cream of coconut in small boiler just to boiling.

5. 5

   Remove cake from oven and poke holes in cake with long-tiered fork.

6. 6

   Spoon cream of coconut slowly over hot cake evenly.

7. 7

   When cake is cool, top with the coconut mixture to which thawed Cool Whip has been added.

8. 8

   Store in refrigerator.

9. 9

   Cake is ready when cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.