CREME OF COCONUT CAKE
Ingredients:
1 box yellow butter cake mix
1 can creme of coconut
1 can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
How to make it:
Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with a fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator
