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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you like coconut cake this one is very moist and may be kept for several days in the refrigerator. Your going to love this one. Ingredients:
1 box white cake mix (preferably duncan hines) |
1 can cream of coconut (coco lopez) |
1 8 oz. container cool whip |
coconut |
Directions:
1. Bake the cake mix in pan 9x13 inches. (Cook according to package
2. directions.)
3. Let cool and take pronged fork to make holes all through the cake.
4. Put the cream of coconut in small bowl and mix well.
5. Spoon it over top of cake very gradually, working it into the cake top.
6. Add the Cool Whip over the entire surface of the cake, then add your
7. coconut, covering it completely about 1/2 inch thick.
8. Keep in the refrigerator until ready to use.
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