Ingredients Jump to Instructions ↓

  1. 1 can Eagle Brand condensed milk

  2. 1 15-oz. can cream of coconut

  3. 8 oz. tub Cool Whip, thawed

  4. 2 1/2 to 3 cups flaked coconut

Instructions Jump to Ingredients ↑

  1. Make cake in 9x13-inch pan as directed on package. Take cake from oven and poke holes all over with a fork. Mix condensed milk and cream of coconut together and pour over warm cake. Cool cake completely and frost with Cool Whip. Sprinkle coconut on top of Cool Whip. Cover and refrigerate until ready to serve. Cake is best if made a day or two before serving.


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