Print Recipe

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


  1. Bake cake according to package directions in a 13 x 9-inch pan.
  2. Remove from oven and punch holes in hot cake with the end of a wooden spoon.
  3. Combine condensed milk and cream of coconut and pour over hot cake.
  4. When cake is cooled, spread Cool Whip on top and sprinkle with canned or frozen coconut.

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