1 box yellow cake mix
1 can Eagle Brand milk
1 (8 oz.) Cool Whip
1 can cream of coconut (found
with cocktail mixes)
1 can Angel Flake coconut
Bake cake mix according to package directions in 9 x
13-inch pan. While cake is hot, make holes in cake (wooden
spoon handle works well) and pour in mixture of Eagle Brand
milk and cream of coconut. Let cool and top with Cool Whip and
sprinkle with coconut. Keep in refrigerator.
Variation: use crushed pineapple instead of cream of
coconut. A large can of pineapple with the Eagle Brand and a
small can, drained with Cool Whip, in place of the coconut.
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