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Cream of Coconut Cake
1 (18.25 ounce) box yellow or white cake mix
1 can Eagle Brand sweetened condensed milk
1 cup cream of coconut
1 (8 ounce) container Cool Whip
1 cup canned or frozen coconut
Bake cake according to package directions in a 13 x 9-inch pan.
Remove from oven and punch holes in hot cake with the end of a wooden spoon.
Combine condensed milk and cream of coconut and pour over hot cake.
When cake is cooled, spread Cool Whip on top and sprinkle with canned or frozen coconut.
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