Cream of Coconut Cake

  • 1 box yellow cake mix
  • 1 can cream of coconut
  • 1 can sweetened condensed milk
  • 8 oz container cool whip
  • 2 cups coconut flakes

To prepare:
Bake yellow butter cake mix according to the package instructions in 13x9x2 pan.
While the cake is still hot poke holes in top of cake with fork.
Combine can of creme of coconut & can of Eagle Brand milk then pour over cake.
Cover & refrigerate.
When cake is cool spread with 8 ounces of Cool Whip and coconut. Store in refrigerator.

Enjoy!

Chicken Parmesan

Easiest Pecan Bars “EVER”