Coconut Cake

This cake is rich, moist and delicious.

Ingredients

• 1 (18.25 ounce) box Duncan Hines yellow cake mix*
• 1 (15 ounce) can cream of coconut
• 1 (14 ounce) can Eagle Brand sweetened condensed milk
• 1 (7 ounce) can Angel Flake coconut, divided
• 1 (12 ounce) container Cool Whip

Instructions

1. Follow directions on box to make cake and bake in a 13 x 9-inch pan.
2. Poke holes in cake as soon as you remove it from the oven.
3. Mix sweetened condensed milk, cream of coconut and 1/2 can of coconut. Pour over hot cake.
4. Cool completely.
5. Spread Cool Whip over the cold cake and sprinkle with remaining coconut.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.