QUICK COCONUT-WHIPPED CREAM CAKE
Serves: Serves 15-20.
 
Ingredients
  • 1 box Duncan Hines yellow cake mix
  • 1 (14 oz.) can Eagle Brand condensed milk
  • 1 (8-10 oz.) can cream of coconut (liquid)
  • 1 (8 oz.) tub Cool Whip
  • 1 (4 oz.) pkg. frozen coconut
Instructions
  1. Mix and bake cake mix according to box directions. Bake in 9x13 inch pan. Remove from oven when done and immediately poke holes in entire surface with meat fork. Mix Eagle Brand and cream of coconut and drool over top of cake. Liquid will go into cake through holes. Cool. Spread Cool Whip over surface of cake and top with crumbled coconut. Store in refrigerator.
Notes
Elisabeth Larson Phillips
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/quick-coconut-whipped-cream-cake/