Cream of Coconut Cake

Ingredients

• 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

Instructions

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.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.