Cream of Coconut Cake 5 Recipe

Mix cake mix by directions on box. Bake in 9x13-inch pan; let cool. Punch small holes all over cake. Mix Eagle Brand milk and can of cream of coconut. Heat over medium heat just enough to warm. Pour over cake. Mix cool whip with 1 can of coconut. Spread over cake. Sprinkle the other can of coconut on top of the cool whip frosting. Note: You may toast the last can of coconut before spreading it over the frosting, if you prefer.