Coconut Cake - Quick
1 white or yellow cake mix, prepare as directed on box
1 can Eagle brand milk
1 can cream of coconut
1 can coconut shredded
1 8 oz. carton whipped topping, thawed
Prepare cake according to directions on box and pour into a long cake pan. Bake according to directions on box. When cake is done, poke holes over cake with the end of a round wooden spoon.
Then pour a can of Eagle brand milk over the hot cake. On top of that pour the can of cream of coconut . Let cake cool.
Next mix together whipped topping and shredded coconut then spread this over the cake. Must refrigerate overnight.
NOTE: You can substitute carmel topping for the cream of coconut.
Refrigerate any leftovers.
So good. Enjoy!!
Have a great day!