Ingredients
- 1 box white cake mix (plus eggs water, oil to prepare), 15.25-ounce
- 1 can sweetened condensed milk 14-ounce
- 1 can cream of coconut 15-ounce, like Coco Lopez
- 1 container whipped topping 8-ounce, like Cool Whip
- 7 ounces sweetened coconut flakes lightly toasted
Servings:
Instructions
- Prepare cake mix according to package directions, and bake in a 9x13 pan.
- While cake bakes, mix together sweetened condensed milk and cream of coconut in a medium bowl or pitcher.
- While cake is hot, poke holes in it, using the handle of a wooden spoon, and pour on liquid mixture.
- Allow cake to absorb liquid and cool. Evenly top cake with whipped topping, and sprinkle with toasted coconut.
Recipe Credits:
Patty Fulton, Malvern
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