Coconut Cake

Jennifer Liotta

Crockett Clinic

Ingredients:
1 can cream of coconut
1 can Eagle Brand milk
1 can coconut flakes
1 box yellow cake mix
2 tsp. vanilla
16 oz. Cool Whip

Directions:
Prepare cake mix as directed, add 2 tsp. vanilla. Bake as directed. Pierce baked cake with fork all over cake. Pour cream of coconut and Eagle Brand milk over cake while hot. Let cool, then refrigerate until ready to serve. Top with Cool Whip and can of coconut flakes.

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